How to Preserve Fresh Herbs with Olive Oil

October 11, 2022

Freezing herbs in olive oil is a simple, delicious way to reduce food waste with in-season herbs. This easy kitchen hack not only keeps your farmers market herb finds fresh, it adds a hint of herb-infused flavor to basic, everyday recipes. So grab a bottle of Primal Kitchen Extra Virgin Olive Oil and a clean ice cube tray to get started. 


Frozen Olive Oil Herb Cubes 

Freeze your herbs in just a few easy steps!

  • Clean, prep and mince fresh herbs (think: thyme or rosemary, ginger or minced garlic). 
  • Using a clean, dry ice cube tray, add your herbs to each tray and Primal Kitchen Extra Virgin Olive Oil into each mold until it’s about ¾ full. 
  • Add Tightly cover the tray with plastic wrap or a cover, and place into the freezer!

These frozen herb cubes will last for up to nine months! You can use avocado oil for a higher smoke point, too. 


How long will frozen olive oil last?

Plain frozen olive oil will last up to two years! Just be sure to keep your frozen cubes at a cold enough temperature to prevent congealing. 


How long do frozen herbs last? 

If you want to freeze herbs without oil, in an airtight container, they will last for about 12 months, depending on the herbs. 


How to Use Your Frozen Herb Cubes

This elegant hacks adds a little elevated flavor to even the simplest dishes. Check out a few uses for these delicate and delicious cubes. 

  • Pop a cube or two into a hot cast iron pan along with potatoes for an herbed breakfast skillet.
  • Melt the cube down in a skillet and use for dipping your favorite gluten-free bread. 
  • Add it to sautées and stir-frys. 
  • Top hot lentil or gluten-free pasta. 

 

An ice cube tray full of frozen olive oil and herbs


More Kitchen Hacks to Try 

Don’t toss your farmers market or grocery store finds! Try these eight hacks to reducing food waste in your kitchen. Looking for more tips? Sign up to receive a free e-book to learn how to Reduce Food Waste with Primal Kitchen, and snag 20% off your purchase, too. 
  1. Lemons keep longer in a bowl of water in the fridge. 
  2. The papery, outer skin of garlic clove can be fried and eaten.
  3. Use your onion skins to dye fabrics in a marble print. 
  4. Peeling a potato? Air-fry the leftover skin to make crunchy chips.
  5. Boil down chicken bones to make chicken broth, and veg scraps to make a veggie stock.
  6. Drizzle stale bread in olive oil and rub with sliced, fresh tomato. Add salt and pepper, wrap in foil, bake, and enjoy!
  7. Keep a bag in your freezer for vegetable scraps and bones that you can use to make stock. 
  8. Don’t toss the leaves! Celery leaves, beet greens, turnip greens, broccoli leaves, and more are all delicious. Sauté them with garlic or add to green juice or smoothies (in small quantities for stronger-flavored ones).

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