Infused oils are incredibly easy to make and are an excellent option to quickly add flavor to pastas, salads and breads. They can be rather expensive to buy and make for a great gift idea. Next time you get your hands on some fresh herbs, put a few sprigs aside and your chef’s spirit on to embark on this exciting oily adventure!
Isn’t cooking so exciting! For as far as I can remember I have always been completely obsessed with food. Not in a bad way, rather in an appreciative comforting and connecting way. Little did I know that food would later become my greatest passion and business.
Creating recipes that are easy for everyone to understand and try for themselves, recipes that versatile, supported by health standards and are completely delicious, is deeply rewarding to me and makes me feel so excited.
So without further ado, let me introduce you to this game changer infused olive oil recipe. I am dead serious, you will NEVER want buy another expensive bottle of flavored oil again, because you can easily craft your own, infusing with the herbs and spices of your choice or make a thoughtful and personalized gift to anyone (hey, we all eat right?)
Here are a few tips to assure that your infused oil will be tasty and safe:
- Select the herbs you like the most and let them dry out the excess naturally occurring water from the plant to avoid the growth of bacteria (bacteria does not grow in oil but can grow in water, so be sure that your herbs a nice and dry!)
- If you plan on adding roasted garlic, keep the oil refrigerated for up to 10 days.
- Choose a clean glass bottle with an air tight cap/ top. Recycled glass bottles are a great choice but please wash them well and make sure they are completely dry.
- Select a high quality olive oil. I can’t stress enough the importance of choosing a high quality olive oil, preferably organic that contains no GMOs. It will make the world of difference! (See list of my favorite choices of olive oils below with links to shop!)
Not sure where to find a good quality organic olive oil? Here is a list of my top 5 favorite picks!
- Napa Valley Naturals Organic Extra Virgin Olive Oil – Amazon
- Bragg Organic Extra Virgin Olive Oil – Amazon
- Newman’s Own Organics Organic Olive Oil – Amazon
- Spectrum Organic Olive Oil, Extra Virgin – Amazon
- Lucini Extra Virgin Olive Oil – Thrive Market
- 2 cups high quality olive oil
- 4-6 garlic cloves, roasted
- 1 sprig rosemary, fresh
- 3 lemon slices
- 1 tbsp oregano, dried
- ¼ tsp sea salt
- ¼ tsp crushed red pepper
- 1 tsp lemon zest
- Select a glass bottle that is large enough to hold two cups of oil or use two smaller bottles (per note no. 2). The bottle must have an air tight cap/ top.
- Drop the garlic (roasted or raw, per note no. 1) and dry ingredients into the bottle.
- Place the lemon slices inside of the bottle, pressing to stay against the sides. Also place the fresh rosemary inside, in a standing position.
- Slowly pour the oil into the jar using a funnel. You can tilt the jar so the oil falls through the sides and not harshly over the ingredients. This may still stir the ingredients but eventually they will settle into the bottom.
- Keep refrigerated. Use within 10 days
1. You can either make one big jar of rosemary and lemon infused olive oil OR divide the ingredients to make into two flavors. Lemon infused oils are excellent in pastas and fish dishes.