Cilantro Oil

infused oil

I created this Cilantro Oil to use on a Spelt Flatbread with Roasted Spiced Carrot Purée. To make an infused oil, select the type of oil you prefer, such as a mild vegetable oil, extra-virgin olive oil, nut oils, etc. Combine the oil with herbs, spices, garlic, or a any combination. This is a delicious accent for soups, stews, flatbreads, pizza, or a dipping oil for crusty breads. Use an infused oil for a creative twist on a salad dressing or vinaigrette. Drizzle over meat, chicken or fish. Lots of options!

infused oil

This cilantro oil is quick and easy to make. Place the oil, chopped cilantro, and salt in a blender or food processor and purée. Strain for a delicate drizzle of infused oil or leave the pulp in for a stronger flavor.

infused oil

Food Safety Note

Any infused oil that contains raw ingredients has a limited shelf life – 4-5 days tops, and must be refrigerated. The herbs, spices and garlic contain bacteria, commonly anaerobic bacteria, that thrive in oxygen-free environments like an infused oil. Plus a little masking tape on the jar with the date.


Cilantro Oil

Flavored oils are a great way to enhance a dish. Drizzle over chicken, fish, vegetables or on top of soup. Use sparingly, this cilantro oil packs lots of flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 cup
  • Category: Condiment
  • Method: Puree


¾ cup olive oil
2 cups roughly chopped cilantro
¼ teaspoon coarse salt


Place the oil, cilantro and salt in the base of a food processor or blender and puree thoroughly.

Refrigerate up to 4 days.

Use at room temperature.


Strain for a refined drizzle. Keep the pulp for a stronger flavor.


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