California Farm Herb Oil

Name: California Farm Herb Oil
Total time: 3600 s
Yield: 2 people, 1/2 cup, 4-5 ounces
Cuisine: American
Ingredients: 1 Tbs minced fresh rosemary leaves, no twigs, 10 grams; 1 Tbs minced fresh mint leaves, no twigs, 10 grams; 1 Tbs minced fresh basil leaves, 10 grams; 1 Tbs fresh Italian parsley, 10 grams; 4-5 oz extra virgin olive oil

Hobby Horseman @HobbyHorseman

California, United States

Spice up your dishes like potatoes, pastas, salads, meats, vegetables, omelettes, with drops of this fresh green herb extra virgin olive oil.
If you grow these herbs in your garden, pick them after ten am in the morning, when the dew has dried off the leaves.
I make one small bottle a month to keep the herb oil fresh.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Overnight marinade + 1 hour filtering

2 people, 1/2 cup, 4-5 ounces

1 Tbsminced fresh rosemary leaves, no twigs, 10 grams
1 Tbsminced fresh mint leaves, no twigs, 10 grams
1 Tbsminced fresh basil leaves, 10 grams
1 Tbsfresh Italian parsley, 10 grams
4-5 ozextra virgin olive oil
Equipment: food processor, precision digital kitchen scale, small mason jar with lid and ring, sterilized; small 5 oz bottle, preferably with removable dropper cap: funnel, paper towel for filtering
Cost: herbs are farm free, extra virgin olive oil is $2 per half cup

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Steps

Overnight marinade + 1 hour filtering

1

Prepare the fresh herbs: rinse, drain, dry to remove any water that can make the oil turn rancid. Measure 10 gram tablespoon each minced fresh rosemary leaves, minced fresh mint leaves, minced fresh basil leaves, minced parsley, cover with eight tablespoons extra virgin olive oil, pour in small jar, shake, rest a week on counter.
2

Use proven high quality extra virgin olive oil from the latest crop. Use an extra tablespoon of olive oil as the mixing process and the filtering process will result in some loss.
3

Put herb oil with marinaded herbs in food processor or mixer, pulse several times till fine puree. Do not let oil get too warm from the friction or the green color will fade. Taste.
4

Filter the herb oil mix through paper filter into small 5 oz bottle. Press the oil out of the herbs with back of spoon. Soak herbs in funnel with more oil till bottle is full. Scrape leftover herbs from paper filter to flavor a salad or omelette. Taste.
5

Label herb oil with the month you make it, keep in pantry. If not used up in a month, make smaller quantity. I re-use a small bottle of Japanese soy sauce with dropper cap, works perfectly.

Tips

Let flavors mingle for a week at room temperature before use.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 19, 2025 20:01

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.