Rosemary and thyme olive oil. A perfect home-made gift for a foodie

From the Pepperpot Nursery in Alton

The Pepperpot Nursery, in the stunning South Downs National Park, is a family-run nursery that produces more than 200 different varieties of fresh herb plants using traditional and sustainable growing methods. 

They have put together a collection of herb-infused Christmas homemade gift ideas, which hold the potential to transport your gifting game to an unprecedented level of thoughtfulness and creativity. Imagine a symphony of scents, a dance of flavours, and a touch of nature’s magic, all bundled up in a beautifully wrapped package! 

You can buy their potted herbs at local farmers markets and online.

Here we have the recipe, a step-by-step guide, for a rosemary and thyme infused oil for gifting to foodies. 

Flavoured oils can be drizzled over a salad, brushed onto freshly baked bread, or added to a humble pasta dish. You can buy the best quality herbs for this oil from Pepperpot Herbs – they have so many choices.  

So please get online and support local for Christmas! 

Pepperpot’s Rosemary plants 

Pepperpot’s Thyme plants 

 On the Pepperpot blog you can find other ideas for home made herby gifts including the Minty Marvel room spray, Herbalicious hand warmers and herb-infused vinegars. 

Ingredients

  • Fresh rosemary sprigs 
  • Fresh thyme sprigs 
  • High-quality extra virgin olive oil 
  • A clean, dry glass bottle with a tight-sealing lid 

Method

Ensure the herbs are clean and completely dry. Any moisture can lead to the growth of unwanted micro-organisms in your infused oil. 

To release the full flavour and aroma of the herbs, gently bruise the rosemary and thyme sprigs with a mortar and pestle or by rolling them between your hands. This step helps the oils within the herbs mingle more effectively with the olive oil. 

Place the bruised herbs into the clean, dry bottle. Pour the high-quality extra virgin olive oil over the herbs, ensuring they are fully submerged. The olive oil serves as a carrier, absorbing the aromatic compounds from the herbs. 

Seal the bottle tightly and place it in a cool, dark place to infuse. Let the herbs work their magic for at least two weeks, allowing the flavours to meld and intensify. The longer the infusion, the richer the flavour. 

After the infusion period, strain the oil through a fine mesh sieve or cheesecloth into a clean bowl or directly into another bottle. Discard the used herbs. 

Add a personal label or tag to your bottle – and you’re onto a winner.