How To Make Infused Olive Oil
Infused olive oil is the perfect way to add a burst of flavor to your favorite dishes! It’s incredibly easy to make and ready in under 30 minutes (faster than a trip to the store!). Try all five irresistible flavors: Italian, tomato basil, garlic, lemon thyme, and chili!
Servings: 1 cup
Ingredients
Base
- 1 cup extra virgin olive oil 236 mL
Flavor (choose one)
- Italian: 1 tsp dried basil, ½ tsp garlic powder, ½ tsp dried thyme, ½ tsp dried oregano, ½ tsp dried rosemary, ¼ tsp crushed red pepper
- Sundried Tomato & Basil: 3 sundried tomatoes (chopped), 2 Tbsp dried basil
- Garlic: 2 Tbsp garlic powder
- Lemon Thyme: 1 lemon peel (sliced), 2 Tbsp dried thyme
- Chili: 2 Tbsp crushed red pepper
Instructions
- 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.
Notes
For even more flavor, remove the oil from the heat and allow the flavors to steep for a few hours before straining.
To decorate bottles with herbs (like rosemary or thyme), clean the herbs and dry them. Allow to hang somewhere dry for 24 hours to reduce moisture, then add a sprig into each bottle.
For safety, do not use fresh garlic. Store (powdered) garlic flavor in the refrigerator.
