Oil infused with fresh or dried herbs, used to add herbal flavors and aromatic qualities to dishes. Can be made through hot or cold infusion methods.
From Old French 'erbe' (grass, herb) and Latin 'oleum' (oil). Herb oils have been used since ancient times when preserving herbs in oil was essential for maintaining their flavors through winter months.
The vibrant green color in herb oils comes from chlorophyll, which is fat-soluble and transfers beautifully into oil! Professional chefs often blanch herbs before infusing to preserve their bright color and prevent the oil from turning brown due to enzyme activity.
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