How To Make Infused Olive Oil

Name: How To Make Infused Olive Oil
Prep time: 5 min
Cook time: 5 min
Yield: 32 tablespoons
Ingredients: 12 garlic cloves; 2 cups extra virgin olive oil; 2 fresh basil sprigs; 2 cups extra virgin olive oil; 1 tablespoon fennel seeds; 2 sprigs of fennel fronds; 2 cups extra virgin olive oil; 2-3 garlic cloves; 3 fresh oregano sprigs; 2 cups extra virgin olive oil; 2 rosemary sprigs; 2 garlic cloves; 2 cups extra virgin olive oil; ½ lemon; ½ orange; 2 cups extra virgin olive oil; 1 tablespoon coriander seeds; 1 lemon; 2 cups extra virgin olive oil; 2 cinnamon sticks; 2 cups extra virgin olive oil; 5 dried chili peppers; 2 cups extra virgin olive oil; 10 Moroccan rose buds; 2 cups extra virgin olive oil; 2 lemongrass sprigs; 2 cups extra virgin olive oil

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Prep Time
5 mins
Cook Time
5 mins
Servings
32 tablespoons
Calories
122 kcal
Course
Condiments
Cuisine
Greek, International

How To Make Infused Olive Oil

Nevaeh Trevino

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Learn how to combine extra virgin olive oil with herbs, spices, garlic, chilies, citrus peels, and even floral blossoms to make your own aromatic-infused olive oil.

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Ingredients

Servings

Garlic olive oil

12 garlic cloves whole, peeled
2 cups extra virgin olive oil

Basil Olive oil

2 fresh basil sprigs
2 cups extra virgin olive oil

Fennel oil

1 tablespoon fennel seeds
2 sprigs of fennel fronds
2 cups extra virgin olive oil
2-3 garlic cloves whole, peeled. Optional

Oregano oil

3 fresh oregano sprigs or two tablespoons dried oregano
2 cups extra virgin olive oil

Rosemary and garlic olive oil

2 rosemary sprigs
2 garlic cloves whole, peeled
2 cups extra virgin olive oil

Citrus olive oil

½ lemon for the peel
½ orange for the peel
2 cups extra virgin olive oil

Coriander olive oil

1 tablespoon coriander seeds
1 lemon for the peel
2 cups extra virgin olive oil

Cinnamon olive oil

2 cinnamon sticks
2 cups extra virgin olive oil

Spicy olive oil

5 dried chili peppers
2 cups extra virgin olive oil

Flower olive oil

10 Moroccan rose buds
2 cups extra virgin olive oil

Lemon olive oil (without a lemon)

2 lemongrass sprigs
2 cups extra virgin olive oil

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Instructions

Basil olive oil

In a 16 oz(500 ml) glass bottle, put two sprigs of fresh basil, washed and dried. Fill to the top with good extra virgin olive oil, ensuring the oil covers the sprigs completely. Keep in a dark and cool place for two weeks. Discard the sprigs when the oil does not cover them anymore. The basil aroma will last for a long time.

Garlic olive oil

Put two cups of olive oil and 12 whole peeled cloves of garlic in a saucepan. Heat over medium heat until the oil sizzles. Lower the heat and simmer for 2-3 minutes. Remove from heat and allow the oil to cool completely. Discard the garlic and transfer the olive oil to a well-sealed bottle. Keep in a dark and cool place.

Fennel olive oil

In a 16 oz(500 ml) glass bottle, put one tablespoon of lightly pounded fennel seeds and two sprigs of fresh fennel fronds, washed and completely dried. Optionally, add 1-2 whole cloves of garlic, peeled. Top up with good olive oil, seal and store in a dark and cool place for 2-3 weeks before using.

Oregano olive oil

In a clean and dry 16 oz(500 ml) glass bottle, put 2-3 sprigs of fresh oregano (or marjoram), washed and completely dried. (Alternatively, add two spoons of dry oregano, finely grated, but the aroma of fresh oregano is much more intense and fresh). Fill the bottle with good olive oil up to the top, seal it tightly, and leave it in a dry and dark place for ten days. Throw away the twigs and use the olive oil.

Rosemary and garlic olive oil

In a 16 oz(500 ml) glass bottle, put two peeled whole cloves of garlic and two sprigs of fresh rosemary. Add a few seeds of black pepper. Fill with good olive oil, close the bottle and store it in a dark and dry place. After two weeks, discard the rosemary and garlic and use the oil.

Citrus olive oil

Cut the peel from half a lemon and half an orange using a potato peeler or a very sharp knife. Avoid the white part; in case you have some on the peel, scrap it off. Put the peels in a clean and dry 16 oz (500 ml) glass bottle. Fill with good olive oil and seal the bottle tightly. Keep for ten days in a dry and dark place and then use the olive oil. After two months, throw away the peels so they don't deteriorate and spoil the taste of the oil.

Coriander Olive oil

Lightly pound one tablespoon of coriander seeds in a mortar. Place them in a 16 oz (500 ml) glass bottle, and add one small piece of whole lemon peel (without the white part; see above section) and a few black peppercorns. Fill to the top with good olive oil and store in a dry, dark place for two to three weeks before using. At two months, throw away the orange peel.

Cinnamon olive oil

Put two large cinnamon sticks and 5-6 cloves in a 16 oz (500 ml) glass bottle. Fill with good olive oil and store for ten days in a dark and cool place. After ten days, use the olive oil.

Spicy hot pepper olive oil

In a 16 oz (500 ml) glass bottle, put between two to five dried chili peppers (or other dried hot peppers of your choice), depending on how spicy you want the oil. Fill to the top with olive oil, seal, and store in a dark and cool place for two weeks. Discard the peppers before using the oil. Alternatively, add one sweet red pepper or one green long-horn pepper, whole without cutting the stem, in a wide-mouth glass jar large enough to fit the pepper without breaking it (the juices from the flesh would spoil the oil). Fill to the top with good olive oil, seal, and store in a dark and cool place for two weeks. Discard the pepper and use the oil.

Flower olive oil

Put ten dried Moroccan roses (you will find them in spice shops and good grocery stores) in a 16 oz (500 ml) glass bottle. Fill with good oil, close the bottle, and store in a dry, cool, and dark place for three weeks. After the designated time, discard the roses and use the oil.

Lemon olive oil without a lemon

Get two sprigs of lemon grass. Wash and dry them very well. Pound them with a heavy pestle until they break and crack. They have a wonderful, lemony aroma. Place them in a 16 oz (500 ml) glass bottle, fill it with olive oil, close it, and leave it in a dark and dry place for ten days. Discard the lemongrass and use the olive oil.

Notes

Add one sweet red pepper or one green long-horn pepper, whole without cutting the stem, in a wide-mouth glass jar large enough to fit the pepper without breaking it (the juices from the flesh would spoil the oil). Fill to the top with good olive oil, seal, and store in a dark and cool place for two weeks. Discard the pepper and use the oil.
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
Choose the best extra virgin olive oil for your budget. Avoid olive oil blends.
Sterilize the glass bottles before using: Wash them well inside with warm, soapy water and rinse thoroughly. Lay them on a tray with a clean cotton towel and put them in a preheated oven at 100°C for 15 minutes.
Double-check that the glass bottles are completely dry before using.
Store your infused olive oil in a dry, dark, and cool place.

Nutrition Information

Show Details

Calories 122kcal (6%) Carbohydrates 1g (0%) Protein 0.1g (0%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Sodium 0.5mg (0%) Potassium 7mg (0%) Fiber 0.1g (0%) Sugar 0.1g (0%) Vitamin A 0.5IU (0%) Vitamin C 1mg (1%) Calcium 3mg (0%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 32tablespoons

Amount Per Serving

Calories 122 kcal

% Daily Value*

Calories	122kcal	6%
Carbohydrates	1g	0%
Protein	0.1g	0%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Sodium	0.5mg	0%
Potassium	7mg	0%
Fiber	0.1g	0%
Sugar	0.1g	0%
Vitamin A	0.5IU	0%
Vitamin C	1mg	1%
Calcium	3mg	0%
Iron	0.1mg	1%