04.20.2022
How To Make Infused Olive Oil
Learn simple warm and no-heat methods to flavor olive oil, storage and safety tips, and how to choose spices for the best results.
- Warm steeping: heat oil to about 200°F, add aromatics, remove from heat, steep up to 30 minutes, then strain.
- Quick no-heat option: whisk 1–2 tablespoons of dried spice blend into 1 cup oil for instant bread dipping or dressings.
- Store infused oil cool and dark; use dried aromatics for longer life. Refrigerate or freeze oils made with fresh garlic or herbs.
Infused olive oils add a splash of extra flavor to any sautéed dish, salad dressing, meat marinade, or bread dipping sauce. The process is fun and simple, letting you choose your own adventure with spices and flavorings. Homemade infused olive oils are like cheat codes in the kitchen, instantly giving your food richer and deeper flavors.
Warm Olive Oil Infusion Technique
Similar to brewing tea, aromatic ingredients like spices can be steeped in hot olive oil to infuse flavors. The goal is not to deep fry the ingredients, so the oil temperature should be kept around 200 degrees Fahrenheit. A light frying is okay, as it can give your infusion a nice nutty flavor.
Once the oil is brought to temp, the aromatics are added, and everything is taken off the heat to infuse for up to half an hour. Once cooled to room temperature, the ingredients can be strained and the oil stored in an air-tight container. This infused oil can keep for up to a month when stored in a cool, dry place.
You can also add your flavoring ingredients to the bottle for decoration at the table. This is mostly for show as most of the flavor is drawn out during the steeping process.
Ingredients For Infused Olive Oil
Extra virgin olive oil is the ingredient of choice for this project. No need to break the bank, but great food is made with good ingredients. Choose an olive oil you enjoy on its own.
Flavoring choices are the fun part. Fresh herbs, alliums, chile peppers, citrus peel, and whole spices are popular choices for infused olive oil. A few favorite spices to try are whole peppercorns, pink peppercorns, fennel seeds, cumin seeds, and coriander seeds. We have an entire collection of dried chile peppers to try, with Tien Tsin chiles and Chile de Arbol as popular choices.
There are no rules to flavor combinations. If you like the flavor of an herb, allium, or spice, chances are it will work well in your infused oil. Many cooks prefer to start out with only a few flavorings. This prevents you from over-seasoning your oil with too many competing flavors.
Be mindful when using ground spices as they can quickly over-season the oil or burn and make it taste bitter. If you wish to use ground spices, start with a small amount and add them when the oil is warm, but not hot. We recommend gently crushing whole spices to help release their flavor during infusion. You can use a mortar and pestle or the bottom of a sauté pan for this.
Easy Olive Oil Infusions
Many of our spice blends can be whisked right into olive oil for a quick infusion, without using the hot oil method. This is popular for making bread dipping oil to serve at the table. A few favorites for this are our Mediterranean Garlic & Herb Salt-Free Blend, Herbes de Provence, and Little Italy Herb Blend. Start by mixing one or two tablespoons of spice into one cup of oil. The all-time favorite blend for easy infusions is our classic Tuscan Olive Oil Seasoning. Whip it into some quality olive oil and you will watch bread disappear.
BUY TUSCAN OLIVE OIL SEASONING
Infused Olive Oil Recipes
The best part about this cooking project is making it your own. Below you will find a couple of our test kitchen’s most recent flavor findings to inspire you. If you have your own infused olive oil recipe, let us know about it in the comments below.
Guajillo Cumin Infused Olive Oil
Lemon Garlic Infused Olive Oil
Frequently Asked Questions
How long should I steep ingredients in warm olive oil?
Heat oil to about 200 degrees Fahrenheit, add your aromatics, then take the pan off the heat and let them steep for up to 30 minutes. Once cool, strain out solids and bottle the oil. Thirty minutes gives good flavor without frying the ingredients.
Can I use fresh garlic and herbs in infused oil?
You can, but fresh garlic and herbs can carry a risk of botulism when stored in oil at room temperature. If you use fresh ingredients, refrigerate the oil and use it within 3 to 7 days. For longer shelf life, use dried herbs or whole dried spices.
How should I store infused olive oil and how long will it keep?
If you used only dried, water-free aromatics, store the sealed bottle in a cool, dark place and use within about a month. Oils made with fresh garlic or herbs should be refrigerated and used within a week. For longer storage, freeze the oil in small portions.
Which olive oil is best for infusing?
Extra virgin olive oil is the usual choice because of its flavor. It does not need to be top shelf, but pick an oil you enjoy. For high-heat cooking use, consider a milder oil with a higher smoke point instead of a delicate extra virgin.
Should I use whole spices or ground spices?
Whole spices are safer to infuse because they release flavor slowly and are less likely to burn. Gently crush whole spices to release oils. Ground spices can over-season or burn and become bitter, so use sparingly and add them when the oil is warm, not hot.
Can I leave herbs or chiles in the bottle for table display?
Yes. Adding cleaned dried or roasted ingredients to the bottle looks great. Remember most flavor is extracted during the steep. If you use fresh items for display, follow refrigeration and short-use rules to avoid food-safety risks.
Can I use infused olive oil for cooking at high heat?
Infused oils are best for finishing, dressings, marinades, and low to medium heat cooking. Flavored oils can burn or lose delicate notes at high heat, and smoking can produce bitter flavors.
How do I make a quick no-heat infusion for bread dipping?
Stir or whisk 1 to 2 tablespoons of a dried spice or herb blend into 1 cup of olive oil. Let it rest for a few minutes to lift flavors, then serve. This is perfect for bread dipping and does not require heating.
How long should I steep ingredients in warm olive oil?
Heat oil to about 200 degrees Fahrenheit, add your aromatics, then take the pan off the heat and let them steep for up to 30 minutes. Once cool, strain out solids and bottle the oil. Thirty minutes gives good flavor without frying the ingredients.
Can I use fresh garlic and herbs in infused oil?
You can, but fresh garlic and herbs can carry a risk of botulism when stored in oil at room temperature. If you use fresh ingredients, refrigerate the oil and use it within 3 to 7 days. For longer shelf life, use dried herbs or whole dried spices.
How should I store infused olive oil and how long will it keep?
If you used only dried, water-free aromatics, store the sealed bottle in a cool, dark place and use within about a month. Oils made with fresh garlic or herbs should be refrigerated and used within a week. For longer storage, freeze the oil in small portions.
Which olive oil is best for infusing?
Extra virgin olive oil is the usual choice because of its flavor. It does not need to be top shelf, but pick an oil you enjoy. For high-heat cooking use, consider a milder oil with a higher smoke point instead of a delicate extra virgin.
Should I use whole spices or ground spices?
Whole spices are safer to infuse because they release flavor slowly and are less likely to burn. Gently crush whole spices to release oils. Ground spices can over-season or burn and become bitter, so use sparingly and add them when the oil is warm, not hot.
Can I leave herbs or chiles in the bottle for table display?
Yes. Adding cleaned dried or roasted ingredients to the bottle looks great. Remember most flavor is extracted during the steep. If you use fresh items for display, follow refrigeration and short-use rules to avoid food-safety risks.
Can I use infused olive oil for cooking at high heat?
Infused oils are best for finishing, dressings, marinades, and low to medium heat cooking. Flavored oils can burn or lose delicate notes at high heat, and smoking can produce bitter flavors.
How do I make a quick no-heat infusion for bread dipping?
Stir or whisk 1 to 2 tablespoons of a dried spice or herb blend into 1 cup of olive oil. Let it rest for a few minutes to lift flavors, then serve. This is perfect for bread dipping and does not require heating.
thanks so much for the email. I know what I am going to be doing this week. Smiles, R/
I have enjoyed reading your posts and I plan making some and probably ordering some. Thanks so much