5.0 from 18 votes
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 1 cup
Course:
Condiments
Cuisine:
Italian , American
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.
Cup of Yum
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.