Have you ever wondered how to infuse olive oil with fresh herbs like rosemary, thyme, and oregano to create your own signature flavored oils? Infusing olive oil with herbs is an easy DIY project that allows you to customize oils with unique flavors for all your cooking and baking needs.
From sautéing veggies to making salad dressings, herb-infused oils can add amazing aromas and tastes to your dishes. You'll also impress dinner guests when you drizzle your homemade rosemary or basil oil over grilled meats, seafood, pastas, and more.
Compared to store-bought versions, homemade infused oils made with quality ingredients offer a fresher, more vibrant taste. And you can control the flavor intensity to suit your palate. Making infused oils only requires a few simple supplies.
In this beginner's guide, you'll discover:
- The best herb and oil combinations for infusing
- Various easy DIY infusion methods
- Proper storage for maximum freshness
- Safety tips to avoid bacteria growth
- Creative ways to use your homemade infused olive oils
So grab your favorite fresh herbs and let's infuse some flavorful olive oils!
Gather Your Herb-Infusing Ingredients
The basic components for infusing olive oil are quality oil and fresh herbs. But you can also add complementary ingredients like garlic, citrus zest, peppers, and spices to customize your oil's flavor profile.
Selecting the Best Olive Oil for Infusing
While you can infuse any oil, olive oil is the most popular choice as its fruity, peppery flavor pairs nicely with many herbs. Extra virgin olive oil offers the freshest, fruitiest taste. But regular olive oil works too if you're on a budget.
Opt for a mid-range priced olive oil. Expensive premium oils are great for finishing dishes but too costly for infusing. Cheap varieties often lack flavor. Look for an oil with a harvest date within the past year for freshness.
Picking Fresh Herbs and Flavorings
Use vibrant, aromatic herbs at their peak freshness. The leaves should be brightly colored without wilting or browning. Popular infusion choices include:
- Rosemary: Piney, lemony zing
- Thyme: Earthy, minty hints
- Oregano: Zesty, peppery flavor
- Basil: Sweet, peppery with licorice notes
- Sage: Savory, slightly peppery
- Parsley: Fresh, grassy flavor
- Cilantro: Bright, citrusy taste
- Tarragon: Licorice, anise-like aroma
For added dimensions, try garlic, citrus zest, dried chilies, peppercorns, cinnamon sticks, fennel seeds, or allspice berries.
Make sure all produce is thoroughly washed. Gently pat herbs dry with paper towels before using.
Equipment Needed for Infusing Oils
You'll need just a few simple kitchen tools:
- Glass jars or bottles to store finished oils
- Saucepan with lid for heating infusion (optional)
- Fine mesh strainer or cheesecloth for filtering
- Sterilized jars/bottles for storage
Glass provides the best storage as oils can absorb flavors and chemicals from plastic. Bottles with spouts make it easy to drizzle. Clean containers thoroughly and sterilize by boiling for 10 minutes before using.
Now let's get to infusing!
Infusion Methods for Maximizing Herb Flavors
There are several easy DIY techniques to draw out those vibrant herbal essences into your oil:
Slow and Cool Infusion at Room Temperature
This cold method lets oils slowly extract herb flavors over 1-2 weeks without heat. It preserves the delicate nuances of herbs like basil and mint.
- Step 1: Lightly crush or bruise herbs to release their oils. Loosely pack herbs into a sterilized glass jar, filling it halfway.
- Step 2: Pour oil over herbs until they're completely covered. Cap tightly.
- Step 3: Store jar in a cool, dark place, shaking gently every few days.
- Step 4: After 1-2 weeks, the oil is infused. Taste occasionally and strain when the flavor intensity is right for you.
- Step 5: Strain oil through a fine mesh sieve lined with cheesecloth. Squeeze out liquid from the herbs; compost the remains.
- Tip: Adding a few tablespoons of vodka helps extend the shelf life.
This no-heat approach preserves the most aroma and fresh flavors from delicate herbs. But it does take patience as the infusion occurs slowly.
Quick Infusion Stovetop Method
Want your infused oil ready in just 2 hours instead of weeks? Applying gentle heat helps to quickly extract and bloom the herbal essences.
- Step 1: Lightly bruise or crush herbs. Loosely pack a sterilized glass jar halfway with herbs.
- Step 2: Fill jar with olive oil, leaving 1-inch headspace. Cap loosely.
- Step 3: Place jar in a saucepan and add water to come halfway up the jar. Bring water to just a bare simmer.
- Step 4: Gently heat infusion for 2 hours, keeping water below a simmer. Shake jar occasionally.
- Step 5: Remove jar and allow oil to cool completely before straining through cheesecloth into bottles.
The stovetop approach rapidly infuses oils but can diminish subtle flavors of delicate herbs. It works well for hardy herbs like rosemary, thyme, and oregano.
Infuse Oils in a Slow Cooker
A slow cooker offers another hands-off way to gently warm oils to coax out herb flavors.
- Step 1: Follow same steps above for filling jar halfway with herbs, topping with oil, and capping loosely.
- Step 2: Place jar in slow cooker and add water to come halfway up the jar.
- Step 3: Cover and cook on low for 2-6 hours, until flavors develop. Shake jar occasionally.
- Step 4: Turn off slow cooker and allow oil to cool completely before straining into bottles.
The gentle warmth helps infuse the oil evenly without overheating. Slow cookers are great for large batch infusions. Just monitor temperature and don't exceed 185°F.
Blend Then Strain for Greater Efficiency
You can speed up infusion by finely mincing herbs in a food processor before adding to oil. Blitz until herbs are finely chopped but not a puree. The greater surface area gives up flavors much faster.
- Step 1: Pulse herbs, garlic, spices in food processor. Don't over-blend into a paste.
- Step 2: Transfer herb mixture to a sterilized glass jar, filling halfway. Add oil to cover, cap loosely.
- Step 3: Shake well and store in a cool area for 1 week, shaking daily.
- Step 4: For quicker infusion, gently warm jar in a saucepan or slow cooker for 1-2 hours.
- Step 5: Let oil cool completely before straining out solids. Bottle infused oil.
Processing herbs before infusing concentrates the flavors for robust oils in just a week or less. Shake daily to prevent settling.
Can You Use Dried Herbs?
It's best to use fresh herbs when possible since drying can diminish aromatics. If using dried herbs, use half the amount needed for fresh and crush them finer to release more oils.
Storing Your Infused Oils Correctly
Proper storage is crucial for keeping infused oils safe and extending their shelf life. Follow these guidelines:
Bottle in Sterilized Airtight Containers
- Transfer finished oils into sterilized glass bottles or jars immediately after straining
- Make sure containers are thoroughly dried to avoid contamination
- Pour oils down the inside of the bottle to prevent bubbles
- Leave 1⁄2 inch of headspace for expansion
- Seal lids tightly
Label Bottles Appropriately
- Label each bottle with the type of oil and infusion ingredients plus the date
- Store oils away from direct light which can cause oxidation
- Write the date on the lid or bottom too in case labels fall off
Proper labeling lets you rotate oils and track shelf life. Dark glass helps protect from light exposure.
Know Proper Storage Time and Conditions
The shelf life depends on infusion ingredients and storage conditions:
- Oils infused with vegetables or meats last only 1 week refrigerated
- For herbs/spices/citrus, store up to 1 month at room temp or 2-3 months refrigerated
- Adding vinegar provides acidity to help extend shelf life
- Refrigeration is needed if not using for 2 weeks or for best quality
- Discard if oil smells rancid or shows any mold spots
Prevent Botulism Risk with Garlic/Herbs
Raw garlic, herbs, and vegetables harbor spores of the deadly botulism bacteria. So refrigeration is crucial for any infusions using these ingredients. The cold prevents the spores from growing.
Discard garlic/herb oils if left at room temperature more than 2 hours, kept over 3 months refrigerated, or show any signs of spoilage. Boiling vinegar for 5 minutes before adding to oil also helps reduce risks.
Now let’s discover all the tasty ways to use your handcrafted infused olive oils!
10 Creative Uses for Herb-Infused Oils
Homemade infused oils add incredible flavor to:
1. Drizzling Over Meats, Fish, and Veggies
- Enhance grilled meats like steak, chops, chicken by drizzling herb-infused oils over the hot food
- Brush on fish fillets or shrimp before baking or grilling
- Toss roasted potatoes, veggies in infused oil before or after cooking
2. Making Flavored Vinaigrettes and Sauces
- Whisk infused oils into salad dressings and marinades
- Mix with balsamic or red wine vinegar for a quick vinaigrette
- Stir a tablespoon into pasta sauce, pizza sauce for extra flavor
- Use as a base for aioli, chimichurri, pesto, or tapenades
3. Adding to Soups, Stews, and Roasts
- Stir a spoonful into soups and stews before serving
- Use rosemary, sage, or thyme oil when braising roasts or chicken
- Add basil, oregano or cilantro oil to bean, veggie, minestrone soups
4. Drizzling Over Baked Goods
- Brush rosemary, thyme or oregano oil over bread, focaccia before baking
- Drizzle over pizza crusts before adding toppings
- Use to dress up breadsticks, bread rolls or biscuits
5. Infusing Oil and Vinegar
- Combine infused oil with balsamic, rice wine or red wine vinegar
- Shake well and use as a salad dressing base or marinade
- Also works forflavoring pasta sauce, sautéing veggies, roasting meats
6. Cooking Eggs and Breakfast Foods
- Add aromatic herbal notes to scrambled eggs by cooking in infused oil
- Brush on sliced hardboiled eggs for an instant flavor boost
- Use on hash browns, tater tots, French toast, waffles
7. Flavoring Dips and Spreads
- Fold basil, cilantro or dill infused oil into hummus or bean dips
- Mix with mayo, Greek yogurt, sour cream for quick dips
- Stir into nut butters, tapenades, bruschetta toppers
8. Frying and Sautéing
- Use rosemary, thyme or sage oil for sautéing onions, mushrooms, potatoes
- Add depth of flavor when stir-frying veggies and rice
- Fry fish, scallops, chicken tenders in herb-infused oil
9. Making Compound Butter
- Blend softened butter with infused oils and herbs
- Shape into a log, chill and slice for instant flavored butter
- Top vegetables, seafood, steaks, bread with dollop of herbed butter
10. Finishing Dishes and Garnishing
- Drizzle over hummus, flatbreads, bruschetta before serving
- Use as a finishing oil over soups, pastas, rice, oatmeal
- Garnish plates with a drizzle of colorful infused oil
With a little creativity, the possibilities are practically endless for using your homemade infused oils to add instant flavor. Whip up a batch to have on hand for everyday cooking. They also make great edible gifts for foodie friends.
FAQs About Infusing Oils with Herbs
Have more questions about creating and using herb-infused oils? Here are answers to some commonly asked queries:
Can you use fresh or dried herbs for infusing oils?
Fresh herbs contain more essential oils for better flavor. But dried herbs can be used in smaller amounts. Crush them finely first to release more oils.
What is the best olive oil for infusing herbs?
An extra virgin olive oil gives the brightest, freshest flavor. But a regular olive oil works well too. Look for a mid-priced oil less than a year old.
How long does it take to infuse olive oil with herbs?
Infusion times range from 2 weeks for a cold room temp infusion up to just 1-2 hours for a heated stovetop method. The slower cold process yields the most flavorful oil.
Can you use garlic in infused olive oil?
Yes, garlic adds great flavor. But refrigerate and use within 1 week since garlic can harbor botulism bacteria. Also boil vinegar before adding to oil.
How long does herb infused olive oil last?
Properly stored, oils infused with herbs/citrus will last 1 month at room temp or 2-3 months refrigerated. Discard if any smell or mold.
What is the best way to strain herb-infused olive oil?
Pour oil through a fine mesh strainer lined with cheesecloth for clearest results. Squeeze cheesecloth to extract all oil.
Can you bake or cook with infused olive oil?
Absolutely! They add amazing flavor to baked goods, eggs, sautéed foods, roasted veggies and more. Use them just like regular olive oil.
Craft Your Own Herb-Infused Oils
Now that you’re armed with all the tips for infusing olive oils, it’s time to start blending your own signature flavors.
Try classic combos like rosemary, thyme and garlic. Or get adventurous with blends like orange and fennel or cilantro and jalapeño.
Making your own infused oils allows you to control the quality and customize them exactly to your taste.
So grab some fresh herbs and olive oil and let your culinary creativity flow. Your cooking is about to get a whole lot more delicious!