Making Infused Olive Oils at Home
Turning a plain bottle of olive oil into something infused changes how you finish a meal. It is about patience and extraction, moving flavor from a solid to a liquid.
Dryness is your safety net.
Any moisture remaining on herbs or peppers will encourage unwanted growth in the oil. Ensure every ingredient is bone-dry before it touches the oil.
- Sterilized glass bottles with airtight lids
- Funnel
- Small saucepan
What goes in.
- 2 cupsExtra virgin olive oil
- 1/2 cupDried rosemary sprigs, dried chilies, or dried lemon zest
Low Heat Extraction
Briefly warming the oil with the ingredients for ten minutes helps jumpstart the extraction process without cooking the delicate aromatics into bitterness.
The method.
Prep the botanicals
Ensure your herbs or peels are fully dehydrated. If you are using fresh herbs, hang them to dry for 48 hours until they are brittle.
Warm the oil
Pour the oil into a saucepan and add the dry ingredients. Heat on the lowest setting for 10 minutes. Do not let the oil smoke or bubble aggressively.
Cool and transfer
Remove from heat and let the mixture cool completely to room temperature. Pour everything into a sterilized glass bottle using a funnel.
Steep
Seal the bottle and place it in a cool, dark cupboard. Let it sit for at least 5 days, shaking the bottle gently once a day to distribute the oils.
Strain
After 5 days, strain the aromatics out of the oil if you prefer a clear finish, or leave them in if you like the visual aesthetic.
When it doesn't go to plan.
Always use the highest quality oil you can afford, as the oil itself provides the base flavor.
Label your bottles with the date of creation; these oils are best consumed within a month.
If you see any cloudiness or bubbles forming, discard the oil immediately.
The ones that keep coming up.
Can I use fresh garlic cloves?
Fresh garlic carries a high risk of botulism in oil. Only use garlic that has been dried or commercially dehydrated.
Does the oil need to stay in the fridge?
It is not required, but keeping the oil in a cool, dark cupboard is essential to prevent oxidation.
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