Oregano Infused Olive Oil
Preserving oregano is simple, easy and beneficial to your health. This robust herbal infusion of oregano with extra virgin olive oil will support your immune system and taste incredibly delightful on the simplest and most complex dishes coming out of your kitchen.
Equipment
- 1 Glass Quart Jar
- 1 Air Tight Lid
Ingredients
- 2 cups Organic Oregano (fresh or dried)
- Extra Virgin Olive Oil
Instructions
- Begin by removing the oregano foliage from the stem IF you are using fresh oregano.
- Add about 2 cups of oregano to the glass jar until it is half full.
- Fill the remaining portion of the jar with extra virgin olive oil. (It is not uncommon for the dried oregano to absorb the oil in the first couple of days. If this happens, just top off the jar with more oil)
- Gently tap the jar on the counter to remove any air bubbles. If necessary, using a wooden stick to remove air bubbles.
- Place an air tight lid on the jar and store the infusion for a minimum of 6 weeks in a dark place.
- After 6 weeks you may choose to strain the oregano from the oil in order to harvest a pure oil for salad dressing or garnish. It is not necessary, only by preference.
Notes
There are a couple of extra steps that you may choose to include or exclude when making your herbal infusion. I have found neither to be necessary.
- After combining the oregano and extra virgin olive oil, place the jar in a warm place with the lid on (75℉) for 12 to 24 hours. This could be a window sill or on top of a warm stove. Then remove and place in a dark place for a minimum of 6 weeks.
- Shake the infusion 2x a day for the first week to fully immerse the oregano with the olive oil.