infused olive oil

Want to take your favorite fresh herbs and create something with truly spectacular flavor? Make easy herb-infused olive oil at home with these easy to follow instructions.

Easy Herb-Infused Olive Oil

olive oil

herb

Add herb leaves and oil to a blender and blend until completely smooth.

Add mixture to a medium saucepan and bring to a simmer over medium heat. Simmer for 45 seconds.

Strain into a bowl through a fine mesh strainer or chinois without pushing down on the mixture.

Strain again through a paper coffee filter into a medium-sized bowl. Let the filtered oil settle for a few hours, then pour it off the dark liquid in the bottom of the bowl, if there is any.

Store in an airtight container in the refrigerator, and use within 1 week.

This was a quick and easy win for some added on-tap flavor. Thanks for this!

Your recipes are spot on. I’m a chef and was looking for some fresh new ideas and found your blog. However, I would add salt and/or vinegar to prolong the shelf life and stave off bacteria as oil itself cannot.

These bottles are perfect for storing sage infused olive oil to flavor sauces, roast chicken and turkey, or just to use for dipping your favorite crusty bread.

Sage Infused Olive Oil

16-oz bottle extra virgin olive oil

sage leaves

Add the olive oil and sage leaves to...

Add the olive oil and sage leaves to a medium sauce pot. Warm over medium heat until the oil is hot, about 5 minutes.

Pour the oil carefully into a wide-mouthed glass...

Pour the oil carefully into a wide-mouthed glass jar with a lid, and let it sit, away from direct sunlight, until it's cooled completely.

Use a mesh sieve to strain the cooled...

Use a mesh sieve to strain the cooled sage infused olive oil into the tall sauce bottle (consider using a funnel if you're worried about dripping), and then cap. Store in a dark space and keep it at room temperature.

Homemade infused oil is easy and quite effortless to prepare. All it needs it fresh ingredients and a bit of time. One of my go to infused oil is this Rosemary Garlic Olive Oil. The Rosemary infused oil can be used in numerous ways, and it is a great way to add flavor instantly.

Rosemary and Garlic Infused Olive Oil

rosemary

garlic

Wash the rosemary springs and dry them completely.

Pour the oil in a saucepan along with...

Pour the oil in a saucepan along with garlic cloves and rosemary springs.

Keeping the heat at medium, let the oil...

Keeping the heat at medium, let the oil heat up and continue cooking the garlic until it turns golden brow.

Then switch off the heat and let the...

Then switch off the heat and let the oil cool down completely.

Strain to a clean glass jar and add...

Strain to a clean glass jar and add a fresh rosemary sprig if you like.

Your rosemary garlic infused oil is ready.

Lemon-Infused Olive Oil makes food taste fabulous! Don't miss this easy recipe that will bring a "wow" factor to salads, vegetables, fish, seafood and chicken.

Lemon-Infused Olive Oil

lemon

lemon juice ((from 1 1/2 to 2 lemons))

salt

Wash one lemon by rinsing it well. Pat it dry.

Use a vegetable peeler to peel the yellow part of the skin off the one lemon. (Do not use any of the white part, because it will be bitter.) Place the lemon peels in a small saucepan.

Squeeze 1 1/2 or two lemons until you have 1/2 cup of lemon juice. Add the juice to the saucepan, then add the oil.

Add a pinch of salt to the pan and stir. Heat the pan over high heat, just until the oil starts to bubble at the edges. (Do not boil.) Then put the heat on low and let the lemon oil steep for 15 minutes, stirring occasionally.

Move the pan off the heat and let the lemon-infused oil cool for an hour at room temperature.

Use a fine-mesh strainer to strain the oil into a plastic container or into a funnel placed in a glass bottle. Store the lemon-infused olive oil in a sealed bottle or container in the refrigerator for a few weeks. The oil will solidify on top, while the lemon juice remains on the bottom, so you'll need to run the bottle or container under very warm water, then shake before using.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569028677/utow8b20q6kjjtfmaxzm.mp4

Lemon-Infused Olive Oil makes food taste fabulous! Don’t miss this easy recipe that will bring a “wow” factor to salads, vegetables, fish, seafood and chicken. Make some for yourself plus some to give as gifts!

Olive oil is a pantry staple, but how about adding even more flavour to your everyday cooking with some Garlic-Infused Olive Oil? This recipe shows two methods on how to make your own garlic oil to save money and spruce up your favourite dishes!

Low-FODMAP Garlic-Infused Olive Oil

See how to make your own low FODMAP Garlic-Infused Oil at home easily! These 2 methods to make garlic-infused oil include cooking and not cooking. This garlic-infused oil recipe is suitable to those following a low FODMAP diet and who have IBS.

Low FODMAP Garlic-Infused Oil - 2 Easy Methods!

Add flavor to your favorite dishes with Infused Olive Oil recipe. Try all five flavor options: Italian, tomato basil, garlic, lemon thyme, and chili!

How To Make Infused Olive Oil

extra virgin olive oil (236 mL)

red pepper

Sundried Tomato & Basil: 3 sundried tomatoes (chopped), 2 Tbsp dried basil

Tbsp garlic powder

Lemon Thyme: 1 lemon peel (sliced), 2 Tbsp dried thyme

Chili: 2 Tbsp crushed red pepper

Steep: Combine oil and chosen flavor ingredients in a small saucepan. Set over medium/low heat and cook for 20 minutes to infuse the flavors into the oil (do not let it simmer or smoke).

Strain: Using a fine mesh sieve, strain flavor ingredients from the oil, then transfer oil to clean bottles.

Store: Label and store somewhere cool and dark until ready to serve.

Surprise your loved ones with a pretty homemade gift they&#039;ll enjoy using. These Infused Olive Oil Recipes are simple to prepare and have many flavor options such as lemon and thyme, chili oil, and herb-infused oil.

Infused Olive Oil Recipes

Olive Oil

Rosemary

Thyme

Oregano

Citric Acid

Water

Fresh Rosemary (reserve a sprig for bottle)

Fresh Thyme (keep a small sprig for the bottle)

Oregano (reserve a sprig for the bottle)

Lemons, peel only (reserve some peel

Thyme (reserve a sprig for the bottle)

Garlic (coarsely chopped in 1/4-inch pieces)

- 7 Dried Chilis (sliced down the middle)

Basil

Parsley

If the flavor you choose does not need to be acidified skip to &quot;Infuse&quot; otherwise follow the steps to acidify the garlic or herbs.

Place either the garlic or the herbs in the bottom of the medium bowl (the garlic needs a different amount of solution so it cannot be combined with the herbs).

Mix the appropriate amount of citric acid with the coordinating amount of water and pour over the herbs or garlic (the amounts of citric acid and water are listed for each flavor and was specifically determined based on the combination and amount of herbs or garlic).

Nest the smaller bowl on top of the herbs and or garlic so they are fully submerged in the solution. You can pour some water into the smaller bowl to weigh it down.

Allow the garlic or herbs to soak at room temperature for 24 hours, which allows the acid to fully penetrate the ingredients and bring the acidity beyond the growth limit for bacteria.

Acidify

Clip a candy thermometer to the size of a medium-sized saucepan and heat the oil to 140º F.

Remove the herbs or garlic from the acidic solution and pat dry. Place in the oil. If flavor doesn&#39;t require acidifying then just add the ingredients to the oil.

Heat for a maximum of 5 minutes to infuse the most amount of flavor. Anytime over 5 minutes may damage the oil.

Strain the herbs or peels out of the oil and pour it into a prepared jar.

Infuse

Add any decorative ingredients such as lemon peel or sprigs of fresh herbs (as long as they have been acidified) to the desired bottle.

Strain the oil through a cheesecloth or a small strainer into a measuring cup to remove any particles from the oil.

Arrange the small funnel on top of the bottle and pour the infused olive oil into the bottle and seal with the top or cork.

Place the oil away from heat and light and keep it in the fridge for a longer shelf-life.

Store

This rosemary and lemon infused olive oil is an easy way to add flavor to pastas, salads, breads and more!

Rosemary &amp; Lemon Infused Olive Oil

rosemary (fresh)

oregano

tsp sea salt

tsp crushed red pepper

Select a glass bottle that is large enough to hold two cups of oil or use two smaller bottles (per note no. 2). The bottle must have an air tight cap/ top.

Drop the garlic (roasted or raw, per note no. 1) and dry ingredients into the bottle.

Place the lemon slices inside of the bottle, pressing to stay against the sides. Also place the fresh rosemary inside, in a standing position.

Slowly pour the oil into the jar using a funnel. You can tilt the jar so the oil falls through the sides and not harshly over the ingredients. This may still stir the ingredients but eventually they will settle into the bottom.

Keep refrigerated. Use within 10 days

Me encanto la receta, lástima que dure tan poco tiempo. Hay alguna forma de que pueda alargar el tiempo de conservación?

I just infused some extra virgin olive oil with a bunch of fresh rosemary, 3 bay leaves, coriander, tyme, poultry seasoning and fresh lemon zest. I'm going to brush this on my Thanksgiving turkey before it goes in the oven. Ab experiment yes, but I'm a decent cook and I think this is going to turn out pretty good! Do you all think I should maybe put slices of lemon in it to add to the flavor? Not sure if the zest will be enough. Thank you!

How to make flavored oil. This simple to prepare recipe will elevate so many dishes with the flavor combinations you can create such as herb infused oil, lemon and thyme, or bread dipping rosemary oil.

Infused Olive Oil

Extra Virgin Olive Oil

Tbsp Herbs

Wash and dry any fresh herbs thoroughly. This includes fresh herbs, peels, or other ingredients that aren’t dried. You don’t want water in the oil. For fresh herbs, I recommend hanging them upside down in the air for 24-48 hours to remove some moisture.

Add the olive oil and choice of flavor infusions such as fresh herbs, dried chilis, or lemon peel, to a small saucepan. Heat the oil slowly over medium low heat to about 150 degrees for 20 minutes. It should not bubble, boil, or spatter.

Remove from heat and let the oil cool. If desired, strain the herbs or peels out of the oil.

With a funnel, pour the oil into a bottle with enough oil to cover the herbs by at least one inch. Seal the bottle and store in refrigerator, particularly if you have garlic, fresh herbs or fruit peels in the oil. 

How long the oil will last depends on what you put in it. Most dried herbs will last around 2 months, but fresh herbs and peels will last at least 2 weeks, perhaps a month when stored in the refrigerator.

Where can you buy these bottles for the least amount of money?  Do the dollar stores carry them?

2 questions: 1. if you leave the basi leaves for example, do you need to strain them out before using the oil or can you consume them?
2. when should the oil be used by? Thanks so much!

This would a lovely gift. How long will they keep after being opened?

Do you have to refrigerate after or can you let them sit in the pantry?

This is such a great idea for a gift!  I think I'll be making a couple of sets for my sisters, and maybe some homemade vanilla extract, too.  Thanks for sharing!!

Beautiful gift bottles!  These do make wonderful gifts.  Thank you so much for the link back to my garlic oil.

These look fantastic!  I love how pretty the herbs look and I bet they taste amazing.

Rachel, this is such a neat idea! I never thought of making my own infused oils. I bet your friends and family love to get them as gifts!

Ohhhhh, I love this idea!  We use so many oils in this house, it's nice to mix up the flavors.  I'm totally going to check out your vanilla one now!!! Thanks for sharing.

Oooh YUM. I love oils for dipping bread and these are a delicious and practical gift for any foodie! :)

Top 9 infused olive oil recipes from across the web

The most viewed infused olive oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Herb-Infused Olive Oil

Sage Infused Olive Oil

Rosemary and Garlic Infused Olive O...

Lemon-Infused Olive Oil

Low-FODMAP Garlic-Infused Olive Oil

How To Make Infused Olive Oil

Infused Olive Oil Recipes

Rosemary & Lemon Infused Olive ...

Infused Olive Oil

Top 9 infused olive oil recipes from across the web

The most viewed infused olive oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Herb-Infused Olive Oil

Sage Infused Olive Oil

Rosemary and Garlic Infused Olive O...

Lemon-Infused Olive Oil

Low-FODMAP Garlic-Infused Olive Oil

How To Make Infused Olive Oil

Infused Olive Oil Recipes

Rosemary &amp; Lemon Infused Olive ...

Infused Olive Oil

The most viewed infused olive oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Rosemary & Lemon Infused Olive ...