Our easy infused olive oil recipe takes just 10 minutes to prepare and the possibilities are endless. We experimented with our favorite flavors in the test kitchen. Then we used it to drizzle over pasta and arugula salad with citrus dressing. We even used it in chicken and broccoli stir-fry!
The instructions are a no-brainer, and it kind of hurts our feelings thinking of all the times we spent big bucks on the fancy stuff. Had we known to just put our favorite infusion flavors in a pot with a cup of olive oil, we’d have been all over it years ago.
Need ideas for flavor combinations? Use raw, unsalted nuts, the colored part of citrus zest and fresh herbs. You’ll love the results of our infused olive oil recipe.
Infused Olive Oil Recipe
- 1 cup olive oil
- 1 Tbsp flavoring of choice
- To allow the flavors to infuse into the oil, muddle or roughly chop your flavoring of choice. Add to the oil and warm over medium heat until just bubbling. Let cook for 5 minutes and remove from the heat. Let cool completely.
- Remove the flavoring to keep the oil from getting cloudy. If you have used ground spices, drain using a sieve or colander lined with cheesecloth. Pour the oil into storage containers. Refrigerate for a longer shelf life up to one month.
Flavoring ideas: raw unsalted nuts, citrus zest (colored part only), aromatics (wash even after peeling to remove all dirt and impurities), fresh herbs, garlic or a combination of two or three flavors.