Infused Oils

This is so easy to do and it makes such a wonderful gift. The hardest part is waiting the two weeks before you can use it.

rosemary          oil


  • Mason jars with lids or any glass bottle with a lid
  • Good quality oil ( canola, sunflower or extra-virgen olive oil)
  • Dried herbs and spices
  • spoon (for bruising the herbs)

Herb Suggestions: rosemary, thyme, sage, tarragon, marjoram, oregano, cilantro, chervil, mint, parsley, bay leaf, dill.

Spice Suggestions: cardamom, star anise, juniper, coriander seeds nutmegcinnamon, cumin, cloves.


  1. Wash and dry the jars making sure they are rinsed very well
  2. Take the herbs and bruise them lightly to release the flavour
  3. Place herbs and spices in the jar
  4. Heat up the oil in a sauce pan until it is just warm
  5. Poor over the herbs in your jar and let cool
  6. When the oil has cooled, screw on lid and let stand
  7. Make a label with the ingredients and date
  8. Give your gift and let them enjoy it on salads, with bread,  pasta or anything they want to infuse with delicious flavour!

*Note: The longer the oil sits, the stronger it will become. Two weeks is the suggested time to wait before using.