Herbed Garlicky Lemon Olive Oil Cubes

This is a great way to use up any extra fresh herbs you may have before they go bad– and it’s fun to pop the olive oil cubes out of the ice tray with a butter knife!


  • 1 lemon
  • 2 Tbsp raw garlic cloves (roughly 6 cloves)
  • 1/4 cup fresh herbs (I used mint leaves here)
  • 2 cups olive oil

Special equipment:

  • Citrus zester
  • 16-cube ice tray
  • Freezer
  • Butter knife
  • Freezer-safe plastic zipper bag or air-tight container with lid

Inactive prep time: 3-6 hours
Active prep time: 5 minutes
Yields: 32 servings (2 Tbsp of oil per serving)


  1. Zest lemon until you have about 1-2 tsp of lemon zest into a small bowl. Reserve lemon in refrigerator for another recipe.
  2. Finely chop garlic cloves and fresh herbs; combine with the bowl of lemon zest and lightly mix together with a fork.
  3. Sprinkle the garlic, herb, and zest mix evenly into each of the 16 slots in the ice-tray, roughly 1/4 tsp of mixture in each empty slot.
  4. Pour olive oil equally over each slot and freeze for a minimum of 3-6 hours until congealed. (Olive oil cubes will be solid to the touch and opaque in color.)
  5. Using the tip of the butter knife, edge the knife into the side of each olive oil cube in the tray and tilt the knife to pop the cubes out. (Tip: try to work quickly— if the olive oil cubes start to melt at room temperature, put them back into the freezer for 1-2 minutes before continuing.)
  6. Place the cubes in a freezer-safe plastic zipper bag or container, and store in the freezer until ready to use.
  7. When ready to cook, simply take an oil cube out of the bag/container and melt it in a pan or pot over the stove. Enjoy your aromatic meal!

Yasmine’s notes:

While fresh garlic, lemon zest, and green herbs like basil, rosemary, mint or thyme are what I typically use for this recipe, you can customize to your liking: spice it up with dried red chili flakes, for example, or chopped shallots, orange zest and fresh tarragon and dill. It’s up to you! The beauty of this recipe is that you can easily make virtually any flavor of herbed-allium oil that you like, so long as you have the ingredients on hand.


Leave a Reply

Your email address will not be published. Required fields are marked *