How To Make Infused Olive Oil
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
1 cup
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Course
Condiments
How To Make Infused Olive Oil
Description
The How To Make Infused Olive Oil recipe is a straightforward method for flavoring olive oil by gently heating it with dried herbs and spices. You pick one or a combination of flavors such as garlic powder, dried thyme, oregano, rosemary, or lemon peel to infuse into a cup of extra virgin olive oil. By keeping the heat low and avoiding simmering or smoking, the oil absorbs the chosen flavors without losing quality.
Once steeped for about 20 minutes, the infused oil is strained through a fine mesh sieve to remove solid ingredients and then bottled. This approach allows the oil to carry the delicate aroma and flavor of the herbs. The recipe suggests optional extended steeping off the heat to deepen the infusion.
This infused olive oil can be used in dressings, drizzled over cooked vegetables or meats, or as a dipping oil with bread. Storing it in a cool, dark place maintains its quality. Powdered garlic is recommended over fresh for safety, and herbs for decorating bottles should be dried thoroughly.
Ingredients
Base
- 1 cup extra virgin olive oil 236 mL
Flavor (choose one)
- dried basil Italian seasoning blend
- garlic powder
- dried thyme
- dried oregano
- dried rosemary
- crushed red pepper flakes
- sundried tomato sundried tomatoes chopped
- dried basil sundried tomatoes chopped
- garlic powder
- lemon peel lemon peel sliced
- dried thyme lemon peel sliced
- crushed red pepper flakes
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 stronger flavors, allow the oil to steep off the heat for several hours before straining.
- Use dried herbs, as fresh herbs hold moisture that may reduce shelf life.
- Do not use fresh garlic in the oil; powdered garlic is safer to prevent spoilage.
- To decorate bottles, dry fresh herb sprigs thoroughly for 24 hours before adding.
- Store infused oil in a cool, dark place and refrigerate garlic-flavored oil.
User Reviews
Overall Rating
5
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