There are many different ways to make infused olive oil. From dried herbs to nuts to fruit, you can make infused oil with just about anything. These are simple to prepare with 5 easy recipes to get started.
Make Your Own Flavored Oils
One of my secrets to fast meals on busy nights is using flavored oils! I have been doing this for years because it’s a breeze to put together a sheet pan of chicken and vegetables with a drizzle of flavored oil and pop in the oven. So easy and delicious!
I also love to share these homemade infused olive oils as gifts for friends and family. Inspired by my ridiculously popular Vanilla Extract gifts, I decided this year to do a few infused oil recipes tailored to my friend’s taste buds. You can also use these as a base for things like beauty treatments, but I am mainly focusing on making edible oils with this tutorial.
How can you use flavored oils? They have a ton of uses! For example, you can use them in these recipes: oven baked chicken and rice, Steak Kabobs, or Creamy Tuscan Chicken. Although a staple use is as a bread dipping oil, they are also great drizzled over salads, soups, grilling marinades, pasta, oven roasted vegetables, or making bread into croutons!
What you will Need
- Strainer or Cheesecloth
- Small Saucepan
- Measuring Cup
- Small Funnel
Herbs/seasonings: I recommend using High quality DRIED herbs as they last much longer than fresh. Dried peppers, garlic powder, parsley, basil, oregano, thyme, celery seed, and Meyer lemons are just a few of the many choices you have. However, you can use fresh herbs if you wilt them first for 12-24 hours to remove some of the moisture, which can cause the oil to go rancid or increase the chance of bacteria growth.
Oil: Use a high quality olive oil or avocado oil. While we are focusing on olive oil today, I sometimes use avocado for the higher smoke point and lighter taste. Olive oil doesn’t have to be expensive, but it should be extra-virgin as this is an unrefined oil and preferably in a dark or opaque container.
Jars: You want a sealed container. DO NOT use pour spout style bottles. (I purchased some rubber stoppers for mine, but they have not arrived as of today, so no false advertising. Promise.) Also, the pour-spout is somewhat useless as the herbs will not flow out of the bottle through a pour-spout.
It is fine to leave the herbs in the bottle and eventually all the flavors will leach from the herbs.
Step 1: Pick Your Recipe
For each recipe, you will need about 3 tablespoons of herbs and seasonings per cup of oil. These flavored oil recipes will get you started but you can create a multitude of combinations!
Herb Infused Olive Oil: Rosemary, Thyme, Oregano. You can use fresh or dried, although dried will last longer. Rosemary sprigs are especially pretty in the bottle.
Lemon Thyme Olive Oil: Lemon zest or peel of 1 lemon and 2 tablespoons of dried Thyme. This is excellent for recipes such as chicken piccata.
Chili Infused Oil: 5-7 dried chipotle peppers, split down the center.
Bread dipping oil: 1 teaspoon each of – dried oregano, dried basil, dried thyme, and dried rosemary. 2 teaspoon dried parsley. I leave the herbs in after infusing and shake before pouring. Add garlic powder, cracked pepper and red pepper flakes just before serving if you like a little more spice.
Garlic Infused Oil: 5-6 garlic cloves, peeled. Before adding to the oil, soak the garlic cloves in lime or lemon juice for 15 minutes then drain well.
Important Safety Tip: Garlic oils need special care because the oil creates an oxygen free environment for botulism causing bacteria growth. It is best to remove garlic after cooking and store in the refrigerator below 50 degrees F, where they cannot germinate. This bacteria will not change the color or taste of the oil so I generally toss garlic oil if it isn’t used within 2 weeks.
Step 2: Start Cooking
For safety and taste reasons, I do recommend heating the oil during the infusion process. Heat reduces some of the possible risk of bacterial contamination, but it can also affect the flavor and health attributes of the oil if you used unrefined oil.
- Wash and dry herbs. This includes fresh herbs, peels, or other ingredients that aren’t dried. You don’t want water in your oil.
- Gently steep the oil. Add the olive oil and choice of flavor infusions such as fresh herbs, dried chilis, or fruit 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.
- Strain. Remove from heat and let the oil cool. If desired, strain the herbs or peels out of the oil.
Step 3: Bottle & Store
With a funnel, pour the oil into a jar with enough oil to cover the herbs by at least one inch.
Store in refrigerator, particularly if you have fresh herbs or fruit in the oil. For dried herbs, as long as it is in a well-sealed container, you can store in a cool, dry, and dark place like in the pantry.
How long the oil will last depends on what you put in it and how it is stored. I would recommend about 2 weeks for some fresh herbs or fruit, but others can last around 2 months like dried rosemary or dried chipotle peppers. If you notice the oil turning a cloudy color, throw it out.
Frequently Asked Questions
As for the shelf life of homemade infused oil depends on what type of ingredients you place in the bottle. Fruits and peels may last about 2-3 weeks, where dried herbs such as thyme or rosemary can last about 2-3 months. Straining fresh herbs out before bottling will also allow the oil to last longer.
Yes, although there are a few oils to be aware of such as garlic infused oil. The oil creates an oxygen free environment for clostridium botulinum bacteria growth, which may be present in garlic. It is best to remove the garlic after cooking and store in the refrigerator below 50 degrees F, where they cannot germinate. This bacteria will not change the color or taste of the oil so you won’t see any change if the oil is contaminated.
Yes, you can use any fresh or dried herbs including sage, rosemary, basil, oregano, cinnamon sticks, star anise, and others. You imagination is the limit for delicious combinations.
It depends on what you will use it for. For edible flavored oils, I recommend Extra Virgin Olive Oil or Avocado Oil as they have the most uses and health benefits. For non-edible infused oils such as beauty treatments or massage oils, I like sweet almond or jojoba oil as they work on the skin well without being too greasy.
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PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.
Infused Olive Oil
Equipment
- Strainer or cheesecloth
- Small Saucepan
- Measuring Cup
- Funnel
- Sealed Jars
Ingredients
- ¾ cup Extra Virgin Olive Oil
- 2 tablespoon Herbs or seasonings *See notes for ideas and safety precautions
Instructions
- Wash and dry any fresh herbs you use. This includes fresh herbs, peels, or other ingredients that aren’t dried. You don’t want water in your oil. For fresh herbs, I recommend hanging them upside down in the air for 24-48 hours to remove any 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.
Emi says
If I use fresh herbs, do I need to refrigerate it like the garlic one?
Rachel says
For fresh herbs left in the bottle, I would refrigerate. For all cold infusions (no cooking), I would wash dry and refrigerate. You don’t have to refrigerate with the 20-minute heated steeping, but the herbs are not as pretty. You could strain the herbs out after steeping and store in a pantry.
Jennifer Ruth says
Where can you buy these bottles for the least amount of money? Do the dollar stores carry them?
Rachel says
I’ve seen them at Walmart, but I am not sure of the size or if they have the stoppers.
tara says
how long do the oils last for?
Rachel says
Infused oils need to be stored with a tight fitting lid in a cool dry place out of the light. If they are stored properly, the can last as long as the oils expiration date.
Rose says
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!
Rachel says
You can eat the basil leaves just fine in the oil. I generally don’t strain them. Infused oils need to be stored with a tight fitting lid in a cool dry place out of the light. If they are stored properly, the can last as long as the oils expiration date.
The little Forrest says
This would a lovely gift. How long will they keep after being opened?
Rachel says
Infused oils need to be stored with a tight fitting lid in a cool dry place out of the light. If they are stored properly, the can last as long as the oils expiration date.
Loretta says
Do you have to refrigerate after or can you let them sit in the pantry?
Rachel says
I perform home canning a lot, so my recommendation would be to sterilize the bottles in boiling water and then allow to completely dry. You don’t want any water at all in them. As long as the herbs are completely submersed in the oil, and the jar is well sealed after it has cooled from the heated oil, they can remain in the pantry without problems. Some ingredients, like rosemary sprigs, won’t be as attractive as their time in the oil goes on, so I usually remove them once I get the flavor I want (about a week for most herbs). Hope that helps!
Jenny @ Refresh Living says
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!!
mjskitchen says
Beautiful gift bottles! These do make wonderful gifts. Thank you so much for the link back to my garlic oil.
Amy | Canary Street Crafts says
These look fantastic! I love how pretty the herbs look and I bet they taste amazing.
Carrie @ Kenarry: Ideas for the Home says
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!
Rebekah || Charming Imperfections says
Talk about a classy gift! I love it!
Sara @ Shabby grace blog says
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.
Erica @ Dwell Beautiful says
Oooh YUM. I love oils for dipping bread and these are a delicious and practical gift for any foodie! 🙂
Pam @ The Birch Cottage says
Love this idea! I’ve never used Avocado Oil, but I’m a big fan of eating healthier. These will make a great gift for all my family members who enjoy cooking. Thanks for the inspiration!
Bre @ Average But Inspired says
Oh, I would love to receive one of these for Christmas! I’ll send you my address. 😉