Remove from heat and allow the oil to cool slightly.
If using fresh parsley or thyme, stir it in now for brightness and color.
Optional: Stir in a dash of balsamic vinegar or lemon juice for acidity and balance.
Step 3: Serve
Pour into a shallow bowl or small dipping plate.
Swirl in a little extra fresh olive oil if desired for a layered look.
Serve with warm, crusty bread—ciabatta, baguette, focaccia, or sourdough are all excellent choices.
Serving idea: Add a few shavings of Parmesan on top and serve with olives, sun-dried tomatoes, or marinated artichokes for a next-level antipasto platter.
Storage
Store leftover oil in a sealed jar in the fridge for up to 1 week.
Let it come to room temp before serving again—it may solidify when chilled.
For long-term storage, strain out garlic and fresh herbs to prevent spoilage.
Variations to Try
Lemon-Herb Oil: Add lemon zest and thyme instead of oregano and chili.
Tuscan Blend: Use rosemary, marjoram, and fennel seeds.
Spicy Garlic Oil: Add extra chili flakes and lightly smashed garlic cloves for bold heat.
Why You’ll Love It
Ready in minutes
Elegant and crowd-pleasing
Elevates any dinner, from pasta night to charcuterie spreads
Totally customizable to your flavor mood
Save This Simple Indulgence
Pin it, print it, or pour it into your next dinner party menu.
This herb-infused oil is the kind of recipe that makes people ask: “What did you put in that?” (You can tell them—or keep it your secret.)
Would you like a printable version, or perhaps a garlic confit variation or chili oil twist next? I can also pair this with an easy homemade bread recipe if you want the full experience!
