Sage-Infused Olive Oil

This makes a wonderful gift if you don’t use it all yourself! Sage has numerous medicinal benefits in addition to its wonderful culinary uses. This oil pairs very well with the Pineapple Sage Vinegar for a quick salad dressing. Makes 1 bottle.

  • 1 liter of high quality, flavorful, fresh olive oil

  • Several sprigs of sage leaves (approx 1 cup)

  • A sterilized 1 liter bottle with a tight fitting seal, a chopstick, and a funnel


  1. Sterilize the bottle (A quick way to do this is to submerge it in boiling water for 20 minutes.)

  2. Wash the sage leaves and sprigs in hot water which will also begin to release the oils.

  3. With the back of a spoon apply pressure on leaves rubbing them roughly, applying a lot of pressure against a cutting board.

  4. With the chopstick, push the sprig of leaves stem side down into the bottle making sure the leaves don’t poke up above the bottle’s neck.

  5. In a non-reactive saucepan, heat the oil on medium heat for 1 minute only! Then ladle it directly through the funnel into the bottle.

  6. Let it cool before capping it and make sure that the leaves are submerged underneath the oil to prevent spoilage.

  7. Store in a dark cupboard until you are ready to use it. Ready in about a week.

Christina Manning Lebek