From the Garden to the Table: A Guide to Our Italian Herb Olive Oil

There's a reason Italian cuisine has captivated the world for centuries — it's built on a handful of exceptional ingredients used with intention. Our Italian Herb Olive Oil distills that philosophy into a single bottle. Cold-fused with a blend of classic Mediterranean herbs including basil, oregano, rosemary, and thyme, this oil delivers the aromatic complexity of a well-stocked herb garden without the prep work. It's the kind of oil that makes a simple dish taste considered.

Product Summary

  • Tasting Notes: Fragrant and herbaceous with bright basil and oregano up front, rounded out by earthy rosemary and thyme on the finish.

  • Ideal Applications: Bread dipping, drizzling over pizza and flatbread, finishing pasta and risotto, marinating chicken or white fish, roasting vegetables, or whisking into a simple vinaigrette.

  • Recommended Pairings: Exceptional with our Aged Traditional Dark Balsamic Vinegar for a classic Italian dipping experience, or our Italian Champagne Vinegar for a bright, herb-forward vinaigrette.

  • Availability: 375ml bottles.

Featured Recipe: Italian Herb Olive Oil Focaccia

Focaccia is one of the most forgiving breads you can make — no kneading required, and the olive oil does most of the work. Using our Italian Herb Olive Oil in both the dough and the finishing drizzle infuses every bite with herbaceous depth. This recipe produces a thick, pillowy loaf with a golden, crispy bottom and a fragrant, dimpled top.

Ingredients:

  • 2 1/4 teaspoons active dry yeast (one standard packet)

  • 1 1/2 cups warm water (about 110°F)

  • 1 teaspoon sugar

  • 3 cups all-purpose flour

  • 1 1/2 teaspoons coarse salt, plus more for topping

  • 6 tablespoons Durango Olive Oil Company Italian Herb Olive Oil, divided

  • Flaky sea salt for finishing

Instructions:

  1. Activate the Yeast: Combine warm water, sugar, and yeast in a large bowl. Let sit for 5–7 minutes until foamy.

  2. Mix the Dough: Add flour, salt, and 3 tablespoons of the Italian Herb Olive Oil to the yeast mixture. Stir until a shaggy dough forms. Cover and let rise at room temperature for 1 hour, or until doubled in size.

  3. Prepare the Pan: Pour 2 tablespoons of Italian Herb Olive Oil into a 9x13 inch baking pan and spread to coat. Transfer the dough to the pan and gently stretch it toward the edges. If it springs back, let it rest 10 minutes and try again.

  4. Second Rise: Cover and let the dough rest for another 20–30 minutes until slightly puffed.

  5. Dimple and Finish: Preheat oven to 425°F (220°C). Use your fingers to press deep dimples all over the surface of the dough. Drizzle the remaining 1 tablespoon of Italian Herb Olive Oil over the top and sprinkle generously with flaky sea salt.

  6. Bake: Bake for 20–25 minutes until deep golden brown on top and the edges are crispy. Let cool in the pan for 10 minutes before slicing.

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