When it comes to cooking with flavor and finesse, infused oils can completely transform your dishes. Whether you're roasting vegetables, finishing pastas, or preparing marinades, herb-infused oils add depth and freshness to everyday meals. But to get the most out of this technique, it's essential to choose the right herbs—and even more importantly, the best neutral oil for cooking.

Why Use Herb-Infused Oils?

Herb-infused oils are a simple way to enhance your culinary experience. They offer:

• Elevated flavor without overwhelming the dish

• A natural alternative to artificial flavorings

• A beautiful finish for drizzling and plating

• A longer shelf life compared to fresh herbs

Whether you’re a seasoned chef or a home cook, infusing oil with herbs allows you to experiment with taste while preserving the benefits of clean, high-quality ingredients.

Choosing the Best Neutral Oil for Cooking

Before we dive into herbs, let’s talk oil. A neutral oil is key—it should have a mild taste that doesn’t compete with the herbs.

Top Features of the Best Neutral Oil for Cooking:

• Light flavor profile

• High smoke point

• Stable shelf life

• Pairs well with herbs

Our recommended pick? while naturally flavored, it offers a clean, light base that’s ideal for infusions and adds a gentle savoriness to any herb blend.

Other popular neutral oils include:

• Grapeseed oil
• Sunflower oil
• Canola oil (cold-pressed)
• Light olive oil

Tip: Avoid extra virgin olive oil for herb infusions—it has a strong taste and lower smoke point.

Best Herbs to Infuse in Oil

Not all herbs are created equal when it comes to infusing. Here are the top choices that work well with the best neutral oil for cooking:

1. Rosemary

This woody herb adds an earthy, pine-like fragrance. It's ideal for meats, potatoes, and hearty vegetables.

Infusion Tip: Use fresh sprigs, but dry them slightly to remove moisture before adding to oil.

2. Thyme

With subtle floral and minty notes, thyme is versatile and blends beautifully with pasta, poultry, and bread dips.

3. Basil

Fresh and sweet, basil is excellent for salad dressings and Italian cuisine. However, it’s best used in quick infusions or refrigerated oils due to its higher moisture content.

4. Oregano

Perfect for Mediterranean dishes and sauces, oregano lends a bold, slightly peppery bite.

5. Chili + Garlic (Bonus Combo)

While not technically herbs, both work exceptionally well with herb infusions and can amplify heat and aroma.

How to Safely Infuse Herbs in Oil

Basic Cold Infusion Method:

1. Use dried herbs to reduce the risk of bacterial growth.

2. Combine herbs and oil in a sterilized glass jar.

3. Let sit in a cool, dark place for 1–2 weeks.

4. Strain and store in the refrigerator.

Quick Warm Infusion:

1. Heat the oil gently (not boiling) with herbs in a pan for 5–10 minutes.
2. Let cool, strain, and store in an airtight bottle.

Note: Always refrigerate homemade infused oils and use them within 1–2 weeks for safety.

Common Questions About Herb Oil Infusion

Can I use fresh herbs?

Yes, but with caution. Fresh herbs contain moisture, which can lead to bacterial growth if not stored properly. Dry your herbs or opt for dried varieties when possible.

How long does infused oil last?

If refrigerated and made with dried herbs, up to a month. Oils made with fresh herbs should be used within 1–2 weeks.

What dishes work best with herb-infused oils?

• Salads

• Marinades

• Grilled dishes

• Bread dips

• Stir-fries (use high smoke point oils)

Final Thoughts:

Using herb-infused oils is a flavorful, aromatic way to elevate your meals—and choosing the best neutral oil for cooking is the foundation of that experience. At GDM Mother Nature Made, we craft our oils with purpose: clean, simple, and infused with love.