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Herb-Infused Goat Cheese Marinade & Olive Oil Bread Dip

Hand dipping bread in jar with herb marinated goat cheese with cutting board on counter and loaf of bread

Needing a quick appetizer using items already in your pantry? A nice drizzle of homemade infused oil makes for an easy and flavorful starter in no time flat! Whether used as a tasty marinade for your favorite soft chevre or served up in a dipping bowl alongside a fresh baguette, this beautiful and flavorful creation is a true crowd-pleaser. While herbalists know solar-infused herbal oils are a lovely way to extract botanical goodness for an array of herbal preparations, an infused oil made on the stovetop works well in a pinch.

Below are some combos that were absolutely delicious when married with our lusciously smooth organic extra virgin olive oil. Feel free to experiment with whatever spices you have on hand!

Whole cardamom and star anise and dried turmeric in mortar with pestle on counter

Marinated Goat Cheese & Dipping Oil Recipes 






  1. Lightly crush spices with a mortar and pestle.
  2. Put spices in a frying pan on very low heat with the olive oil and stir.
  3. Heat for 15-30 minutes, checking regularly to ensure spices are not burning.
  4. When oil is infused with herby flavor, remove spices with a strainer or cheesecloth and compost.
  5. If serving with chevre, pour warm oil over goat cheese and let sit until cool, about 30 minutes.
  6. Sprinkle with flake salt and serve with a crusty bread.


Looking for More Ways to Infuse Oils?

Check Out Our Easy How-To Guide! 


Hand around pestle using mortar and pestle to crush whole spices for marinated goat cheese

Topics: Culinary, Recipes


Written by Raychel on November 16, 2017

Raychel Kolen, blog contributor, originally hails from the Midwest but has been calling Oregon her home for more than a decade. With her master’s degree in journalism from the University of Iowa, Raychel enjoys storytelling in all its forms and especially relishes the opportunities to visit our farm partners in the Pacific Northwest and across the globe, shining a light on the remarkable efforts these hardworking farmers are doing to grow and nourish our beloved botanicals. When she isn’t thinking about marketing strategy or teaching workshops at the Mother Earth News Fair, Raychel can be found adventuring in the outdoors, foraging for wild mushrooms, fermenting fresh veggies in her kitchen, or hanging out with her hubby and sweet rescue dogs.

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