How to make Green Herb Oil using fresh herbs

Add a fresh herb flavor and a vibrant green color to your dishes with this simple green herb oil, perfect for soups and salads!

The best part of this herb oil recipe is that it helps reduce food waste by using wild or leftover herbs, making the most of what you already have. With just a few simple steps, you can turn your herbs into a beautifully colored oil that adds a delightful twist to your dishes.

I first discovered this vibrant oil at a small restaurant in a southern Italian village. They served a roasted asparagus soup with a drizzle of vibrant and bright green oil, which added both color and flavor. Intrigued, I immediately asked the chef for the recipe. 

Why you will love this herb oil recipe?

• Unlike parsley or chives, which can sometimes dominate a dish, green herb oil provides a more subtle infusion of fresh herb flavor without overpowering other ingredients.
• I was surprised to learn how easy it is to make and that I could use wild or leftover herbs, I already had at home. 
• No need for super fancy equipment to make this oil
• You can experiment with different herb combinations and adjust the amount of oil to create a more or less intense green hue. The possibilities are endless!
• In addition, green herb oil can be used to marinate meats, drizzle over roasted vegetables, or even as a dip for bread. It’s a versatile condiment that adds both color and flavor to any dish.

Ingredients to make bright green Herb Oil

Fresh culinary herbs

To achieve the bright green color of this oil, always use fresh herbs. Wilted or dried ones won’t produce the same vibrant hue.

A culinary herb garden is the best way to keep fresh herbs on hand for your kitchen. You can even Grow your herbs on your balcony or indoors. 

Sage & Garlic – A savory, earthy mix that enhances roasted meats and thousand vegetarian recipes.

Basil  – Green basil oil perfectly pair with Italian dishes, like pasta, pizza, and tomato-based recipes.

Parsley – Bright and slightly peppery, parsley oil enhances grilled vegetables, seafood, and Mediterranean dishes. It also imparts a vibrant green color—if you want your herb oil to pop, adding parsley is your best bet, even even if it’s a background flavour to something else.

Cilantro & Mint – A fresh, zesty combination ideal for Asian-inspired dishes like miso aubergine and summer salads.

Thyme, Rosemary & Oregano – A Mediterranean trio that adds depth to meats, roasted vegetables, and marinades.

Tarragon & Chives – Delicate and slightly sweet, great for fish dishes and creamy sauces.

Wild herbs

For a more unique twist, you can make green herb oil using wild herbs like wild garlic, nettle, dandelion or wild thyme. When foraging, always ensure proper plant identification and follow ethical wildcrafting guidelines.

While Wild garlic has a similar but milder taste to regular garlic, dandelion greens would give your green herb oil a bitter taste similar to arugula.

On the other hand, nettle has a grassy and earthy flavor similar to spinach, which is not very dominant, and I don’t recommend using it on its own in the oil. Instead, you better alter the flavor slightly with the sweet and minty taste of wild thyme that can add depth to dishes like this Egg Drop Soup.

Oils

I like to use extra virgin olive oil, because I think the flavor of the herbs + oil is delightful.

You can use other neutral oils instead of olive oi,l like grapeseed oil, avocado oil, and sunflower oil. These are good neutral oils that are less likely to go rancid and have their flavors go off when combined with fresh ingredients and heated. 

How to make green herb oil

I used wild herbs for this recipe – wild garlic and a few leaves of nettle, dandelion, and plantain for medicinal benefits. Wild garlic was the main herb to add a taste. This technique works for any herbs you may want to use.

First step: Refrigerate the oil.

Measure the oil and place it in the fridge. Cooling the olive oil before blending it with herbs will help to prevent dulling of the vibrant green color, as the oil will warm up from friction.

Second step: Prepare an ice bath.

Fill a large bowl or container with ice cubes or crushed ice. Add enough cold water to cover the ice and mix it well.

Third step: Boil the water.

Bring water to a boil in a medium casserole, and add a pinch of salt. 

Fourth step: Wash your herbs and add them to the pot with salted water.

Wash your fresh herbs thoroughly, and shake the water off as much as possible. No need to remove them from stems. Once the water is boiling, add them to a pot of water and for a quick cook (10 – 15 seconds). Don’t keep it longer as the color starts to darken. Before transferring them to the ice bath, you want them to be bright green.

Fifth step: Quickly transfer the herbs into an ice bath.

Use a sieve to quickly remove the herbs from boiling water into an icing bath. Let them sit there for at least 5 minutes to cool completely. This is called a blanching technique that involves brief boiling and then rapid cooling in ice water to preserve the color and texture of herbs.

Sixth step: Remove much moisture.

Removing excess water from the herbs before blending them with the oils is crucial. It helps to achieve the desired consistency and prevents the oil from becoming rancid. Thus, squeeze them from the water and pat them dry. You want to use a paper towel to eliminate any remaining moisture. 

Seventh step: Blending the mixture.

Place herbs and oil into a blender and puree on high speed for one minute or until completely smooth and well combined. 

Eighth step: Strain it.

Line a fine strainer with cheesecloth, a tea towel, or a coffee filter, pour the oil into the sieve, and let the gravity work. Next, place the strainer into a mixing bowl. It takes several hours to filter the oil drop by drop into the jar or bottle. Don’t press the oil through the cheesecloth because the herb pieces may drop into the final oil.

Ninth step: Store it.

Transfer the oil to the sterilized bottle or airtight container in the refrigerator for five days or until the color starts to fade. Use Green Herb oil for food garnishes.

Use Green Herb oil for food garnishes.

The uses are endless. Add the oil to dishes, such as roasted vegetables, air fyer baked potatoes, chili scrambled eggs or thai basil pesto. Simply drizzle a bit over the top before serving to add a pop of color and flavor.

 this fresh and bright green herb oil is a perfect garnish. One of my favorite ways is drizzling over a soup, or salad bowl. The oil can add flavor and color to the dish with no effort.

Utilize it in marinades for meats, fish, or vegetables like beets. Brush the oil onto the carrot fries before grilling or roasting to add flavor.

Try whisking it into a Jalapeño Vinaigrette, Salad Dressing or stirring it into a tomato sauce for pasta.

It makes a delicious dip for crusty bread. Serve it alongside your favorite appetizers, or use it as a spread for sandwiches.

Storing Green Herb Oil

Keep it in an airtight container or bottle and store it in the refrigerator for up to a week. It will start losing its taste and color after a few days. 
If you want to extend its shelf life, you can freeze it in ice cube trays and transfer the frozen cubes to a freezer-safe container or bag. Then, when you’re ready to use the oil, thaw the desired amount in the refrigerator or at room temperature. Frozen herb oil can last several months in the freezer, but the flavor and color may change over time.