These infused olive oil recipes are easy to make and offer a variety of flavorful options, including lemon and thyme, chili oil, and herb-infused blends. The guide also includes safe preparation tips and creative ideas for turning them into thoughtful, beautiful gifts.
Ingredients
Basic Infused Olive Oil
- 1 cup Olive Oil
- 3 tablespoons Herbs or chosen flavor infusion
Dried Herb Blend (Acidify)
- 1/4 cup Dried Rosemary
- 1/4 cup Dried Thyme
- 1/4 cup Dried Oregano
- 1½ tablespoons Citric Acid
- 1 cup Water
- 4–6 cups Olive Oil
Fresh Herb Blend (Acidify)
- 12 sprigs Fresh Rosemary (reserve a sprig for the bottle)
- 12 sprigs Fresh Thyme (reserve a sprig for the bottle)
- 12 sprigs Fresh Oregano (reserve a sprig for the bottle)
- 1½ tablespoons Citric Acid
- 1 cup Water
- 4–6 cups Olive Oil
Lemon Thyme Olive Oil (Acidify)
- 2 Lemons (peel only, reserve some for the bottle)
- 6 sprigs Fresh Thyme (reserve a sprig for the bottle)
- 2½ teaspoons Citric Acid
- 1/2 cup Water
- 4 cups Olive Oil
Garlic Infused Olive Oil
- 1/3 cup Garlic (coarsely chopped into 1/4-inch pieces)
- 1½ tablespoons Citric Acid
- 1 cup Water
- 2 cups Olive Oil
Chili Infused Olive Oil
- 5–7 Dried Chilis (sliced down the middle)
- 2 cups Olive Oil
Bread Dipping Oil (Acidify)
- 3 tablespoons Dried Oregano
- 3 tablespoons Dried Basil
- 3 tablespoons Dried Thyme
- 3 tablespoons Dried Rosemary
- 2 teaspoons Dried Parsley
- 1½ tablespoons Citric Acid
- 1 cup Water
- 4 cups Olive Oil
Instructions
Acidify
- For ingredients requiring acidification (e.g., garlic or certain herbs), place them in a medium bowl.
- Mix the specified amount of citric acid with water according to the recipe and pour over the herbs or garlic.
- Use a smaller bowl nested inside to keep the ingredients fully submerged. Add water to weigh the bowl down if needed.
- Let the mixture sit at room temperature for 24 hours to ensure complete acidification, preventing bacterial growth.
Infuse
- Heat olive oil in a medium-sized saucepan to 140°F, using a candy thermometer to monitor the temperature.
- Remove the acidified ingredients from the solution, pat them dry, and place them in the heated oil. (For non-acidified recipes, simply add the ingredients directly.)
- Infuse the oil for no more than 5 minutes to preserve its quality and flavor.
- Strain the oil through a cheesecloth or fine strainer to remove particles.
Store
- Add decorative elements (e.g., lemon peel, herb sprigs) to the bottle, ensuring they have been acidified.
- Use a funnel to pour the strained oil into sterilized bottles and seal with a cap or cork.
- Store the oil away from heat and light; refrigerate for extended shelf life.
Notes
- Ingredients like garlic, basil, oregano, and rosemary require acidification to prevent harmful bacteria growth.
- Citric acid can be purchased at grocery or canning supply stores.
- Acidified herbs may change color slightly during the soaking process.
- Insufficient acid concentration or reduced soaking time can result in unsafe oil.
- For gifting, tie baker’s twine around the bottle neck for an attractive presentation.
These infused olive oils make delicious additions to meals and thoughtful, beautifully packaged gifts!
