Herbs Packed in Oil

Herbs in Oil

C. Roger
These herbs packed in oil can be used in salad dressings, to season vegetables and grains, and to spread (in very small quantities) on bread.


  • 1 lbs herbs
  • 1 t salt
  • 3 C cold-pressed sunflower or olive oil


  • Chop the herbs as finely as possible
  • Combine with salt and put the mixture in a jar with a tight-fitting lid
  • Try to avoid allowing in too much air, but not packed so tightly that the oil cannot penetrate them
  • Pour in the oil to saturate the mixture
  • A thin layer of oil should remain on the surface; if it doesn't, pack the mixture down a little to allow the oil to rise to the surface
  • Close the jar(s) and store them in a cool dark place


Once opened, the jar can keep for a while, if stored in a cool place and if a film of oil always remains on the surface.
Adapted from Preserving Food without Freezing or Canning

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.