Chanukah is the holiday of light and the holiday of oil — and honestly, what better excuse do we need to play in the kitchen a little? As the nights get colder and we head into Chanukah, here’s an easy way to bring small, homemade touches to our table. A bowl of really good olive oil with herbs, a colorful dip board, something warm and rustic… it all feels right for this season.
And here’s the truth: the secret to a delicious herbed oil isn’t actually the herbs. It’s the olive oil.
Choosing the Right Olive Oil
Not all oils are created equal, and when you’re using olive oil as a dip — especially at a Chanukah table — quality matters. Here’s your quick cheat sheet:
First Place: Extra Virgin Olive Oil
Second Place: Virgin Olive Oil
Third Place: Refined Olive Oil
Fourth Place: Pure Olive Oil
Use your standard olive oil for sautéing and cooking. Save the extra virgin for the good stuff — dips, dressings, and that first tear of warm, fresh challah.
The OG Dip
This is the simplest of the simple, but it never disappoints and it belongs on every Chanukah table:
- ¼ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
That’s it. The magic is in the quality and the ratio.
Now, some people like to play around with it. I call it blasphemy… but I also won’t stop you. If you want to fancy things up, try tossing any of these into your oil-balsamic mix:
- oregano
- parsley
- chopped rosemary
- garlic
- thyme
- flaky sea salt
- fresh ground pepper
Infused Olive Oils
Think of these as the “grown-up” version of herbed oils — deeper, richer, fuller flavor. The difference is heat. Gently warming the olive oil helps pull the flavors out of whatever you’re infusing.
Here’s how to do it:
- Place your herbs or vegetables in a clean glass bottle.
Think: lemon + thyme, chilies, garlic + sun-dried tomatoes, basil, lemon, rosemary. - Warm the olive oil over a low flame. Do not let it reach a boil.
- Pour the warm oil over your herbs.
- Seal, let it sit for three days, and you’re golden.
It’s the simplest little kitchen trick and feels like the most elegant hostess gift — especially this time of year.
Rustic Herb Oil
This one is bright, nutty, and perfect spooned over roasted potatoes, grilled chicken, or crusty bread.
- 2 medium garlic cloves
- 1 cup loosely packed fresh basil
- ½ cup tightly packed fresh flat-leaf parsley
- ¼ cup toasted sliced almonds, pine nuts, or hazelnuts
- ½ cup + 1 Tbsp extra virgin olive oil (more as needed)
- 2 tsp finely grated lemon zest
- Kosher salt + freshly ground black pepper
Pulse everything in a food processor until finely chopped. Add the oil, zest, salt, and pepper. Pulse again. Loosen with more oil if needed. Store for up to a week in the fridge. Bring to room temperature before serving.
Perfect next to your sufganiyot frying station… just saying.
Garlic Confit
Vegan | Dairy-Free
Technically not an infused oil — I’m including it here because it is the perfect way to make olive oil sing.
- ½ kilo garlic cloves
- Extra virgin olive oil
- 1 tsp kosher salt
Optional add-ins: red pepper flakes, rosemary, thyme.
- Place peeled garlic in a small saucepan.
- Cover completely with olive oil.
- Cook over the lowest heat for 3 hours.
Low and slow makes the garlic soft, spreadable, and sweet. High heat will burn the garlic.
Strain the mixture.
- The garlic goes into a glass jar (glass keeps it fresher).
- The garlic-infused oil goes into another jar — and becomes the best ingredient you never knew you needed. Use it for cooking, salads, bread dipping, everything.
These herbed oils and infused blends aren’t complicated. They’re small, cozy additions that make your table feel special.
Serve them alongside your latkes, add them to your holiday grazing boards, or package them in tiny jars as homemade gifts. They’re rustic, beautiful, and full of that Chanukah-holiday glow.
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