We love using fresh herbs in the kitchen. One of the easiest and tastiest ways to use them is by infusing them into your favorite olive oil. Infused oils add flavor both during the cooking process and as a finishing touch on your favorite dish. Either way it can be the perfect complement to your meal!
Here are our quick and easy steps to creating your own infused oil:
- Start by washing all your ingredients going into your oil and let them dry completely.
- Food safety alert: Bacteria won’t grow in the olive oil itself, but it can grow in the water left on the ingredients going into the oil.
- Bruise your herbs gently to start to expose their oils and put them in your olive oil container. Spices can be lightly toasted or crushed into a mortar and pestle. Fruits like lemons can be sliced thinly or simply peel the zest for a flavor burst.
- Add your favorite olive oil to your container filling it enough that the herbs are completely covered.
- Let your oil sit for 1-2 weeks in a cool, dark place before using. The oil will slowly infuse over time.
- Once your olive oil gets to your desired flavor level, strain your oil and it’s ready for use!
Infused olive oil will generally keep for up to one month, especially if kept refrigerated. If you see any signs of spoilage, discard the rest of the oil immediately.
Some of our favorite herbs and infusion combinations include:
- Meyer lemon + thyme
- Mint + lemongrass
- Fresh bay leaves
- Oregano + basil + chili flakes
- Lavender (Perfect for dipping, especially with a little crushed Himalayan sea salt!)
We hope you take a little time to make your own infused oil creations and share your favorite combinations with us!
Erin Pellegrin RD, LDN