How to Make Infused Olive Oils

Making infused olive oils at home is one of those little kitchen tricks that feels way fancier than it actually is. You toss a few ingredients in a pan, let them hang out over low heat, and suddenly you’ve got something that smells incredible and tastes even better. Use one of the classic flavor options or skip the rules and mix up your own blend for a choose-your-own-flavor adventure.

Once you’ve got your oil, the fun really begins. Use it as a dip for warm bread, drizzle it over roasted veggies or pasta, or swirl it into a marinade. And if you’re feeling extra generous, pour it into a cute bottle and gift it to a friend who needs a little something special. Just be sure to make an extra batch for yourself, because these never last long!

Ingredient Notes

• Extra Virgin Olive Oil: Stick with a good-quality oil you enjoy the flavor of on its own. It’s the star here, so this is not the time to use the bargain bottle at the back of the pantry.
• Garlic Cloves: Use fresh cloves and give them a good smash with the side of a knife. This helps release their flavor without chopping them too fine, which can burn more easily.
• Dried Oregano, Thyme, and Rosemary: You’ll find all three in the spice aisle. Dried herbs work well in this application since they infuse well without adding moisture to the oil.
• Fresh Rosemary: Use whole, fresh sprigs.
• Lemon Peel: Use a vegetable peeler to grab strips of just the yellow part. Leave the white pith behind, it’s bitter.
• Crushed Red Pepper Flakes: If you’re worried about spice level, you can always use less.
• Dried Chili Pepper (like Arbol): These are usually sold in bags near the other dried Mexican chiles. Arbol peppers bring more heat and a deeper chili flavor.

Infusing with Other Flavors

Once you get the hang of it, it’s fun to play around with new flavor combinations. Try adding whole peppercorns, a dried bay leaf, sun-dried tomatoes, or a little smoked paprika.

Food Safety Note: Just make sure anything you use is completely dry, and stick with ingredients that can be strained out before bottling. No fresh garlic, onion, or raw herbs in the jar, even if they look pretty. Those are better left out for food safety reasons.

Refrigeration Matters!

Infused oils don’t have the same shelf life as store-bought ones. Because you’re using fresh garlic or citrus zest, there’s a small risk of bacteria growth if they’re stored at room temp. Always keep your infused oils in the refrigerator, and plan to use them within 2 weeks. If the oil solidifies a bit when chilled, no need to worry. Just let it sit out at room temp for a few minutes before using.

Packaging for Gifting

These oils make such a thoughtful, homemade gift. Use clean glass jars or bottles with tight-fitting lids. You can find glass jars like this at craft stores or order them online.

Label each one with the flavor and the date it was made. You can also add a little twine or ribbon if you’re feeling fancy. Just be sure to include a note reminding the lucky recipient to keep it refrigerated and use it within two weeks.

How to Use Them

These oils are seriously so fun! Serve them as a dip with warm crusty bread, use in place of a salad dressing, drizzle over roasted veggies or grilled meats, add a bit to your avocado toast, or toss with pasta. It’ll give a little extra flavor to anything you add it to.

A little goes a long way, so start with a drizzle and add more from there. The rosemary lemon version is perfect over chicken or fish, while the chili garlic one is great for pizza night or stirred into a bowl of noodles.