Infused Olive Oil is the perfect enhancement to your favorite dishes from soup, to salad, to charcuterie boards. These herb-infused oils are packed with flavor, simple to prepare, and make beautiful gifts to share. Five simple recipes and helpful tips are included to get you started.
DIY infused olive oil is one of my favorite short cuts as a home cook who prides myself on dishing up flavor. I’ve used it to elevate weeknight meals for years.
How can you use flavored oils? Create a simple, savory sheet pan supper with oven roasted chicken & vegetables topped with a drizzle of flavorful herb oil. You can use them as features in recipes like Oven Baked Chicken and Rice, Steak Kabobs, or Creamy Tuscan Chicken.
Easy ways to use these homemade flavor oils:
- Bread Dipping
- Feature on Charcuterie board
- Drizzled over soups & salads
- Tasty marinade for grilling or pan-roasted vegetables
- Light sauce alternative for pasta
- Use to season homemade croutons
- As a base for DIY spa treatments
Because of their sheer versatility, they make beautiful gifts for any occasion. Inspired by the overwhelming popularity of my vanilla extract gift how-to, I created five aromatic recipes to share with friends and family.
What you will Need
- Strainer or Cheesecloth
- Small Saucepan
- Measuring Cup
- Small Funnel
Herbs/seasonings: I recommend using high-quality dried herbs because they have a longer shelf life in comparison to fresh herbs. You can use fresh herbs, but I recommend allowing 12-24 hours wilt time hours to reduce the moisture content. It’s fine to leave the herbs in the bottle. Eventually, all the flavors will leach from the herbs.
Some great options include:
- Dried peppers
- Garlic powder
- Parsley
- Basil
- Oregano
- Thyme
- Celery seed
- Meyer lemons
Oil: Use a high-quality olive or avocado oil. While today’s focus is olive oil, I sometimes use avocado for the higher smoke point and lighter taste. It doesn't have to be expensive but choose extra-virgin (unrefined) and preferably in a dark or opaque container.
Jars: Choose a sealed container. I purchased some rubber stoppers for mine. I do not recommend a pour-spout as the herbs will get stuck.
Ideas for Infused Oil Recipes
For each blend, you’ll need about 3 tablespoons of herbs and seasonings per cup of oil. These are a good place to start but you can create a multitude of combinations!
Herb Olive flavored Oil recipe: Rosemary, Thyme, Oregano. You can use fresh or dried, although dried will last longer. Rosemary sprigs look especially pretty in the bottle.
Lemon Thyme: Lemon zest or peel of 1 lemon and 2 tablespoons of dried Thyme. This is excellent for recipes such as chicken piccata.
Chili 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 and shake before pouring. If you like a little more spice, add garlic powder, cracked pepper, and red pepper flakes just before serving
Garlic Infused Oil: 5-6 garlic cloves, peeled. Soak the garlic cloves in lime or lemon juice for 15 minutes then drain well before adding to the oil.
Important Safety Tip: Garlic oils need special care because the oil creates an oxygen free environment for botulism causing bacteria growth. It’s best to remove garlic after cooking and store in the refrigerator below 50 degrees F, where they cannot germinate. These bacteria will not change the color or taste of the oil, so I generally toss if it isn’t used within 2 weeks.
How to Bottle & Store
- After steeping, pour into a glass bottle or mason jar using a funnel. Cover the herbs by at least one inch with oil.
- If you've used fresh herbs or fruit, store in the refrigerator to reduce the risk of bacterial growth.
- Store oil with only dried herbs in an airtight glass container in a cool, dark place like the pantry.
- The shelf life depends on the ingredients and storage method. Fresh ingredients like herbs or fruit should be used within about 2 weeks, while dried herbs like rosemary or dried chipotle peppers can last up to 2 months.
- If the oil turns cloudy or shows signs of spoilage, discard it immediately.
Frequently Asked Questions
The shelf life depends on what type of ingredients you place in the bottle. Fruits and peels may last about 2-3 weeks, whereas dried herbs such as thyme or rosemary can last about 2-3 months. Straining fresh herbs out of your blend before bottling allows it to last longer.
Yes, although there are a few ingredients 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’s best to remove the garlic after cooking and store the bottle in the refrigerator below 50°F (10°C), where they cannot germinate. Note that this bacterium contamination will not change the color or taste of the product.
Yes, you can use any fresh or dried herbs including sage, rosemary, basil, oregano, cinnamon sticks, star anise, and others. Your imagination is the limit for delicious combinations.
It depends on what your goal is. For edible flavored oils, I recommend Extra Virgin Olive oil or Avocado Oil because they have the most versatility and health benefits. For non-edible products, such as beauty treatments or massage oils, I like sweet almond or jojoba oils because they glide well on the skin well without feeling greasy.
Yes, you can use fresh garlic, lemon peel, or citrus fruits. However, there's a risk of botulism when using fresh ingredients due to their moisture content. To minimize this risk, refrigerate and use it within 1-2 weeks. You can also use garlic powder for a longer-lasting infusion.
The best way to store herb-flavored oil is in an airtight glass container in a cool, dark place like a pantry. If you’re using fresh herbs or fruits, it's safer to store in the refrigerator to prevent bacterial growth. Make sure the herbs are fully submerged to avoid spoilage.
For the sake of safety, I recommend gently heating the oil during the infusion process. Using low heat helps reduce the risk of bacterial contamination, including the possibility of clostridium botulinum.
However, keep in mind that heat can affect the flavor and some health benefits, especially if you’re using unrefined oils. To preserve the best flavor and taste, control the heat carefully.
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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
- Cheesecloth or Mesh Strainer
- Small Saucepan
- Measuring Cup
- 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 thoroughly. This includes fresh herbs, peels, or other ingredients that aren't dried. You don't want water in the oil. For fresh herbs, I recommend hanging them upside down in the air for 24-48 hours to remove some 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. 😉