Homemade oil of oregano is a simple infused oil made by slowly steeping oregano leaves in oil. It’s a traditional kitchen method that has been used for generations to capture flavor using everyday pantry ingredients. Best of all, it doesn’t require any special tools or complicated steps.
This easy recipe is perfect if you enjoy making your own homemade pantry staples. You get full control over the ingredients, the flavor strength, and the type of oil you use. Whether you choose fresh oregano from the garden or dried oregano from your spice rack, the process stays straightforward and beginner-friendly.
If you’re curious about oregano and how it’s commonly used in cooking, you can learn more in our complete guide here: Learn more about oil of oregano.
In the sections below, you’ll learn exactly how to make homemade oil of oregano at home, how to store it properly, and how to use it as a flavorful addition to everyday cooking.
What Is Homemade Oil of Oregano?
Homemade oil of oregano is a simple infused oil made by soaking oregano leaves in a carrier oil, most commonly olive oil. Over time, the oil absorbs the herb’s aroma and flavor, creating a fragrant, herb-infused oil that’s easy to use in everyday cooking.
Unlike store-bought oregano oil products, which are often highly concentrated or processed, a homemade version is much gentler and made entirely in the kitchen. It’s created using a slow infusion method rather than distillation or extraction, keeping the process natural and food-focused.
Many people enjoy making oil of oregano at home because it allows full control over the ingredients. You can choose the type of oregano, adjust the flavor strength, and even add other herbs or seasonings if desired. It’s also a great way to preserve fresh oregano and turn it into a versatile pantry staple with a rich, homemade touch.
Most importantly, homemade oil of oregano is intended for culinary and flavor use only. It works beautifully as a finishing oil, a base for dressings, or a flavorful addition to marinades and cooked dishes.
Ingredients You’ll Need
Making homemade oil of oregano requires just a few simple ingredients and basic kitchen tools. Each one plays an important role in creating a clean, flavorful infused oil.
Fresh oregano or dried oregano
You can use either fresh or dried oregano for this recipe. Fresh oregano offers a brighter, more herbal flavor, while dried oregano creates a deeper, more concentrated taste. Both work well, so choose what you have on hand.
Olive oil or a neutral oil
Olive oil is the most popular choice because of its rich flavor and kitchen versatility. A mild, neutral oil can also be used if you prefer the oregano flavor to stand out more clearly.
Clean glass jar
A glass jar with a tight-fitting lid is essential for infusing and storing the oil. Make sure it’s completely clean and dry to avoid introducing moisture.
Optional flavor additions
These are not required, but they can add extra depth:
- Garlic cloves (lightly crushed)
- Chili flakes for a gentle heat
Using simple, high-quality ingredients ensures your homemade oil of oregano turns out fragrant, flavorful, and perfect for everyday cooking.
How to Make Oil of Oregano at Home
This is the main recipe section where the infused oil comes together. The process is simple and flexible, making it easy even if you’ve never made infused oils before.
🔹 Step 1: Prepare the Oregano
If you’re using fresh oregano, start by washing it gently under cool water to remove any dirt. Pat it completely dry with a clean kitchen towel. This step is important because moisture can affect the quality of the oil.
Once dry, lightly crush or chop the oregano leaves. You don’t need to mince them finely—just bruising the leaves helps release their natural flavor during infusion.
If you’re using dried oregano, make sure it’s fully dry and free of clumps. Lightly crushing it between your fingers is enough to wake up the aroma.
🔹 Step 2: Infuse the Oil
Place the prepared oregano into a clean, dry glass jar. Pour your oil over the oregano until it is fully covered. Make sure no leaves are sticking out above the oil.
There are two easy infusion methods you can choose from:
- Room temperature infusion:
Seal the jar and place it in a cool, dark spot for 2–4 weeks. Shake gently every few days to help the flavors blend. - Gentle warmth infusion:
Place the jar in a warm (not hot) area or use very low heat for a few hours, then let it cool. This speeds up the infusion while keeping the flavor balanced.
Both methods work well, so choose the one that fits your schedule.
🔹 Step 3: Strain and Store
Once the oil has reached your desired flavor strength, strain it through a fine mesh strainer or cheesecloth into a clean bowl. Press gently to extract as much oil as possible.
Transfer the strained oil into a clean glass bottle or jar. Label it with the date and store it according to the storage tips below.
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Homemade Oil of Oregano (Simple Infused Oil Recipe)
- Total Time: 2–4 weeks
- Yield: 1 small jar (about 1 cup) 1x
Description
A fragrant, homemade oregano-infused olive oil perfect for dressings, finishing dishes, or adding a Mediterranean flair to any meal.
Ingredients
- 1 cup fresh oregano leaves (or ½ cup dried oregano)
- 1 to 1½ cups olive oil (enough to fully cover the oregano)
- Clean glass jar with lid
- Optional flavor additions:
- 1 garlic clove (crushed)
- Pinch of chili flakes
Instructions
- Wash the fresh oregano and dry it completely. Lightly crush or chop the leaves to release aroma.
- Place the oregano into a clean, dry glass jar. Add garlic or chili flakes if using.
- Pour olive oil over the oregano until it is fully covered. Make sure no leaves are exposed to air.
- Seal the jar and place it in a cool, dark spot. Let it infuse for 2 to 4 weeks, shaking the jar gently every few days.
- Once infused, strain the oil using a fine mesh or cheesecloth. Transfer to a clean bottle and label it.
Notes
Make sure the oregano is completely dry to avoid moisture.
Use this infused oil as a finishing oil, in dressings, or for light cooking.
Store in a cool, dark place and use within 3–6 months for best flavor.
Start with small amounts, as oregano has a strong taste.
- Prep Time: 10 minutes
- Category: Condiments / Infused Oils
- Method: Infusion
- Cuisine: Mediterranean / Homemade
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: oregano oil, infused oil, homemade oil, Mediterranean, herbal oil
Tips for the Best Infused Oregano Oil
A few simple tips can make a big difference in the flavor and quality of your homemade oil of oregano. These small details help ensure a clean, fragrant, and long-lasting infused oil.
Fresh vs. dried oregano
Fresh oregano gives a lighter, greener flavor, while dried oregano creates a more robust and concentrated taste. If using fresh herbs, make sure they are completely dry before infusing to avoid excess moisture.
Choosing the right oil
Olive oil is a classic choice because it pairs well with oregano and works in many recipes. If you prefer a milder base, a neutral oil allows the oregano flavor to shine without competing notes.
Avoiding moisture
Moisture is the most common issue with infused oils. Always dry herbs thoroughly, use clean jars, and ensure the oregano stays fully submerged in oil during infusion.
Adjusting flavor strength
For a stronger flavor, let the oil infuse longer or gently bruise the oregano before adding the oil. For a milder taste, strain the oil earlier or use fewer herbs.
Following these tips helps create a balanced, flavorful oil that’s easy to use in everyday cooking.
How to Use Homemade Oil of Oregano in Cooking
Homemade oil of oregano is a versatile kitchen ingredient that adds a rich, herb-forward flavor to many dishes. Because it’s an infused oil, it works best as a finishing touch or flavor enhancer rather than a cooking oil for high heat.
Drizzle over bread
Use it as a simple dip for crusty bread or flatbread. A light drizzle brings out the oregano’s aroma and pairs beautifully with a pinch of salt.
Salad dressings
This infused oil makes a great base for homemade salad dressings. Combine it with vinegar or lemon juice for a quick, flavorful dressing.
Marinades
Add homemade oil of oregano to marinades for vegetables, poultry, or seafood. It blends well with garlic, citrus, and other herbs.
Finishing oil for vegetables or pasta
Drizzle a small amount over roasted vegetables, pasta dishes, or grain bowls just before serving to add a fresh, herbaceous note.
Food and flavor use only.
This homemade oil of oregano is intended strictly for cooking and flavoring, not as a supplement or concentrated product.
How to Store Homemade Oil of Oregano
Proper storage helps maintain the flavor and quality of your homemade oil of oregano. With the right conditions, it can stay fresh and ready to use for weeks.
Room temperature vs. refrigerator
You can store the oil at room temperature if it’s kept in a cool, dark place away from direct sunlight. For longer freshness, refrigeration is a good option, especially in warmer climates.
Shelf life
When made with fully dried herbs and clean tools, homemade oil of oregano typically keeps for several weeks. Always label the container with the date so you know when it was made.
Signs the oil should be discarded
If the oil develops an off smell, cloudy appearance, or any unusual changes, it’s best to discard it and make a fresh batch.
Storing the oil correctly ensures it stays flavorful and safe for everyday cooking use.
Homemade Oil of Oregano Variations
One of the best things about homemade oil of oregano is how easy it is to customize. You can adjust the flavor by adding simple ingredients you already have in your kitchen.
Olive oil version
Using olive oil creates a rich, classic infused oil that works well for bread dipping, pasta, and vegetables. Extra virgin olive oil adds depth, while light olive oil keeps the flavor more subtle.
Garlic-infused version
Add a lightly crushed garlic clove to the jar before infusing. This variation pairs well with roasted vegetables, sauces, and savory dishes.
Chili-infused version
For a gentle kick, add a pinch of chili flakes to the oregano and oil mixture. This version works especially well for pizza, pasta, and grilled foods.
Lemon peel addition (optional)
A small strip of lemon peel can add a fresh, bright note. Be sure to avoid the white pith, which can make the oil taste bitter.
These variations let you tailor your oregano-infused oil to match different recipes and flavor preferences.
Frequently Asked Questions
Can I make oil of oregano with dried oregano?
Yes, dried oregano works very well for infused oil. Make sure it’s fully dry and of good quality. Lightly crushing the dried leaves before infusing helps release more flavor.
How long does homemade oil of oregano last?
When stored properly in a clean, sealed container, homemade oil of oregano can last for several weeks. Always check the oil before use and discard it if anything seems off.
Does homemade oil of oregano taste strong?
The flavor strength depends on the amount of oregano used and how long the oil infuses. You can adjust the intensity by shortening or extending the infusion time.
Can I use homemade oil of oregano for salad dressings?
Yes, it works well in salad dressings. It adds a gentle herbal flavor and blends nicely with vinegar, citrus, or other seasonings.
Conclusion
Making homemade oil of oregano is a simple and rewarding way to create a flavorful pantry staple using just a few basic ingredients. With a straightforward infusion process and plenty of ways to customize it, this infused oil fits easily into everyday cooking.
Whether you drizzle it over bread, mix it into dressings, or use it as a finishing touch for vegetables and pasta, homemade oil of oregano adds a fresh, herb-filled flavor to your meals. It’s an easy recipe that encourages creativity in the kitchen while keeping things natural and homemade.
If you enjoy preparing simple infused oils and homemade basics, you may also like exploring more ideas here: Discover more oil of oregano recipes
Try making a batch at home and see how this versatile oregano-infused oil can become a regular part of your cooking routine.