The study was carried out to examine the presence of antioxidants and pro-o
xidants in oregano and rosemary gourmet oils. Dry, ground plant material (5
% w/w) was infused to olive oil for 24, 48 and 72 hours and then it was rem
oved by filtration. All preparations were found acceptable using a panel te
st. The total polar phenol content increased 3.5 and 1.7 times in oregano a
nd rosemary gourmet oils with respect to that of the control sample. A qual
itative enrichment of the methanol:water fraction of olive oil with phenoli
c compounds from herbs were found using HPLC. No rosmarinic acid was detect
ed in the gourmet oils. Vanillic acid was only found in the rosemary gourme
t oil. The presence of flavonoids was assessed using TLC. alpha -Tocopherol
content of the oil matrix was not changed after herb infusion. A significa
nt increase was found in pheophytin, alpha,beta -carotene and lutein conten
t of oregano flavoured oils. The oxidative stability of gourmet oils was gr
eater to that of the control using the Rancimat test. In photo-oxidation, o
regano flavoured oil was less stable than the rosemary one. Total chlorophy
ll content may be a critical factor for the shelf life of these preparation
s. Suitable labelling suggesting avoidance of light may be useful for a saf
e domestic use.