Herb Oils for Cooking, Plating & Finishing Dishes

How a simple drizzle can transform everything

Herb oils are one of the easiest ways to add flavour, colour, and a professional finish to food — without complicated techniques or extra prep during service.

Whether you’re a chef, baker, or home cook, a good herb oil can become a reliable go-to in the kitchen. This guide breaks down what herb oils are, how they’re used, and why they’re worth having on hand.

What are Herb Oils?

A herb oil is made by blending fresh herbs with oil to extract flavour and colour.
The result is a smooth, vibrant oil that can be used as a finishing touch rather than a cooking oil.

Herb oils are typically used after cooking, not for frying or high heat, as this helps preserve their fresh taste and bright green colour.

Why Chefs Love Herb Oils

Herb oils are popular in professional kitchens because they are:

Quick to use – no chopping or last-minute prep
Consistent – the same flavour and colour every time
Versatile – suitable for savoury dishes, desserts, and drinks
Visually effective – instantly lifts how a dish looks

A small drizzle can add both flavour and structure to a plate without overpowering the dish.

Serving Suggestions

Different herb oils suit different dishes. This quick guide helps you pair each oil with food that brings out its best flavour — without overcomplicating things.

Basil Oil

Best with:

Pasta, tomatoes, burrata, mozzarella
Grilled vegetables
Flatbreads and focaccia

How to use:
Drizzle lightly just before serving. Basil oil works best on warm (not hot) dishes to keep its fresh, sweet flavour.

Parsley Oil

Best with:

Fish and seafood
Roasted or boiled potatoes
Soups and purées

How to use:
Use as a finishing drizzle or a light swirl on the plate. Parsley oil is clean and subtle, so it won’t overpower the main dish.

Chive Oil

Best with:

Eggs, omelettes, and brunch dishes
Creamy soups
Potato dishes

How to use:
Add a few drops just before serving. Chive oil gives a gentle onion flavour and works especially well where you’d usually add fresh chives.

Dill Oil

Best with:

Salmon and other oily fish
Cucumber-based dishes
Yoghurt or crème fraîche sauces

How to use:
Use sparingly. Dill oil is soft but distinctive, so a small amount goes a long way.

Mint Oil

Best with:

Chocolate desserts (brownies, mousse, ganache)
Fresh strawberries and berries
Fruit salads and sorbets
Cocktails and mocktails

How to use:
Drizzle lightly or dot the plate rather than pouring. Mint oil adds freshness and contrast, especially to rich or sweet dishes.

Plating

From a plating point of view, herb oils are easy to work with:

Use a spoon or squeeze bottle for control
Apply dots, lines, or gentle swirls
Avoid overuse – a little goes a long way

They’re especially helpful when a dish needs contrast or structure without adding extra components.

Storage

Herb oils should be treated as fresh products.

Store in the fridge
Keep in a sealed bottle
Use within a short timeframe for best colour and flavour

If the oil starts to lose its bright colour or fresh aroma, it’s best replaced.

Final Thoughts

Herb oils aren’t about being fancy – they’re about being practical.

They save time, add consistency, and make food look more considered with very little effort. Whether you’re plating for service, styling food for content, or just wanting better results at home, herb oils are a simple tool that earns its place in the fridge.