All you need is olive oil & an ice tray

Keywords: herbs, winter, preserving, olive oil


As I stared out at my basil plant today I wondered if moving it inside the house during the winter would be a good idea… The weather is going to change quickly around here and it’s grown pretty large this year, still with tons of leaves begging to be made into something delicious.  I have no where to put it though, so the idea quickly left me.  Then I came across an article that suggested freezing fresh herbs in olive oil.




Most dishes use olive oil as their base… so just grab a cube of the frozen olive oil and heat it up in your sauce pan.  Nothings better than cooking with herb infused oil.  Rosemary, thyme, sage and oregano take best to the freezer method {hardy herbs}.  Unfortunately, the basil will probably lose some of its potency after freezing, but it’s better than the whole thing dying outside once the temperature drops.


After freezing the cubes store them in an air tight container, and be sure to label it so you know which you’re reaching for while cooking.