Sous Vide Herb-Infused Olive Oil

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 131 F / 55 C
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Infused olive oils are great for salad dressings and garnishes — and infusing olive oils is quick and easy with the Anova Sous Vide Precision Cooker. For this herb-infused olive oil, you’ll want to use dried herbs. The moisture in fresh herbs can cause mold to form in the oil, so it’s best to either hang the herbs to dry or dehydrate them at a low temperature in the oven before infusing. While we most often use robust extra virgin olive oil in our cooking and preparations, mild olive oil is a better option when infusing with the Anova Sous Vide precision cooker. Mild olive oil won’t overpower the rosemary — which we chose for our herb infusion.
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Ingredients for 10

  • 2 cups (480 ml) mild olive oil

  • 5 sprigs of dried herbs, your choice

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 131°F (55ºC).

  • Step 2

    Combine all the ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the herbs from the oil and transfer to a glass bottle or jar for storage. (You can keep a sprig in the bottle for presentation.)

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131 F / 55 C Recipe Temp
Recipe Time
Prep Time