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
Rosemary & Lemon Infused Olive Oil
Ingredients
- 2 cups high quality olive oil
- 4-6 garlic cloves roasted
- 1 sprig rosemary fresh
- 3 lemon slices
- 1 tablespoon oregano dried
- ¼ teaspoon sea salt
- ¼ teaspoon crushed red pepper
- 1 teaspoon lemon zest
Instructions
- 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
Notes
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.
Lorena says
This is such a brilliant idea!! Especially considering how expensive the already infused ones are. I will totally try this. My husband LOVES eating just a slice of bread with olive oil. He'll love me 🙂
Silvia Ribas says
I am sure He already loves you for all the amazing cooking you do! Thank you Lorena 🙂
Sherrie says
What is your favoureite equipment to use? I use an old Nikon,
which I'm pretty happy with.
Silvia Ribas says
I use a Canon, so far so good 🙂 thanks!
Emily Karel Shaw says
I just infused some extra virgin olive oil with a bunch of fresh rosemary, 3 bay leaves, coriander, tyme, poultry seasoning and fresh lemon zest. I'm going to brush this on my Thanksgiving turkey before it goes in the oven. Ab experiment yes, but I'm a decent cook and I think this is going to turn out pretty good! Do you all think I should maybe put slices of lemon in it to add to the flavor? Not sure if the zest will be enough. Thank you!
Silvia Ribas says
Hi Emily! Glad you decided to try this recipe, you will find great use for it in many recipes. As for the lemon slice, you don't have to if you don't want, the zest is what adds the most flavor, so I think you are covered! Happy Thanksgiving!!
Maricel says
Me encanto la receta, lástima que dure tan poco tiempo. Hay alguna forma de que pueda alargar el tiempo de conservación?
Silvia Ribas says
Thanks Maricel. Unfortunately it is one of those recipes that you have to enjoy right away, it doesn't last. Gracias (sorry no able espanhol)
Sabby says
What do you mean by "contains no GMOs"?
Silvia Dunnirvine says
GMO's are "genetically modified organisms" that is in most foods these days. Some experts believe they affect our health. Personally I try to stay away from it.