Description
A fragrant, homemade oregano-infused olive oil perfect for dressings, finishing dishes, or adding a Mediterranean flair to any meal.
Ingredients
Scale
- 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