Homemade infused olive oil recipes with garlic, chili, rosemary, thyme, lemon and other herbs

Homemade infused olive oil recipes to use is easier and faster than you think. It’s a great practice to add amazing flavor to your dishes like salad, pasta, fish or meat, or eat with freshly made bread. We would like to share our few favorite recipes on how to infuse olive oil at home.

Infused olive oil with garlic, black peppers, rosemary, and thyme

This type of infused olive oil is the most delicious in our family and is suitable to use with any dish you serve whether it is a pasta, meat or salad.

Ingredients:

• 1 cup of good quality olive oil, I use Oliviada Greek olive oil
• 3 cloves of garlic
• 1 tablespoon of black peppers
• 2 fresh rosemary springs
• 2 fresh thyme sprigs

Pour olive oil in a small saucepan or pot. Then add all ingredients: garlic, black peppers, whole rosemary and thyme springs. Simmer all of the ingredients in low heat until it reaches 210°F (100°C).  Do not let the herbs and garlic to burn, so lower the heat if needed. Let the herbs, garlic, and peppers to infuse the oil for about 7min. Remove the saucepan from the stove and leave it to cool down.

Transfer the black pepper and rosemary and thyme springs into a clean glass bottle, then add the infused oil. Seal and label the bottle and store in a cool dark place (or refrigerator) and use it in a month.

Infused olive oil recipes with chili peppers

The chili olive oil is insanely addictive. You can drizzle onto a plate of pasta, meat, fish, or chicken for a tasty finish.

Ingredients:

• 1 cup of good quality olive oil, I use Oliviada Greek Kalamata olive oil
• 5 red chili peppers (jalapeno), for a stronger taste, use more chili peppers

Prepare chili peppers: wash it and slice into round slices or in long strips. Keep all chili seeds, they will give a strong flavor.

Pour olive oil in a small saucepan or pot. Then add sliced chili peppers. Simmer all of the ingredients in low heat until it reaches 210°F (100°C). Do not let the chili peppers burn, so monitor the heat. Let the chili peppers to release its flavor and infuse the oil for about 7min.

Remove the saucepan from the stove and leave it to cool down. Transfer the chili peppers into a clean glass bottle, then add the infused oil. Tightly cap, label the bottle and store in a cool dark place (or refrigerator), and use it in a month.

Infused olive oil with basil

Ingredients:

• 1 cup of good quality olive oil, I use Oliviada Greek  extra virgin olive oil
• 1 handful of fresh basil*

Prepare fresh basil: wash it and dry very well. Pour olive oil into a small saucepan or pot. Then add fresh basil leaves. Simmer it on low heat until it reaches 210°F (100°C). Do not let the basil leaves burn, so monitor the heat. Let the basil leaves to release its flavor and infuse the oil for about 7min. Remove the saucepan from the stove and leave it to cool down. Transfer a few basils leave into a clean glass bottle, then add the infused oil. Tightly cap, label the bottle, and store in a cool dark place (or refrigerator) and use it in a month.

*Instead of fresh basil, you can use dried basil. You can add dried basil in olive oil without heating and leave it to infuse. Use the dried basil-infused olive oil within a couple of weeks.

Flavored olive oil with lemon

Lemon infused olive oil is a perfect ingredient to any dish, specially made in the Mediterranean style.

Ingredients:

• 1 cup of good quality olive oil, I use Oliviada Greek olive oil
• 1 lemon

Prepare a lemon: wash the lemon thoroughly and using a vegetable peeler or a knife, carefully remove the zest in wide, long strips. Avoid white pith underneath which is bitter.

Pour olive oil into a small saucepan or pot. Then add the strips of lemon zest. Simmer it on low heat until it reaches 210°F (100°C). Do not let the lemon strips burn, so monitor the heat. Let the lemon strips to release its flavor and infuse the oil for about 10min.

Remove the saucepan from the stove and leave it to cool down. Transfer lemon strips into a clean glass bottle, then add the infused oil. Cork the bottle, label it and store in a cool dark place (or refrigerator) and use it in a month.

Infused olive oil with thyme

Add thyme infused olive oil to any meal and comfort your food.

Ingredients:

• 1 cup of good quality olive oil, I use Oliviada Greek olive oil
• 3-5 fresh thyme springs*

Prepare fresh thyme: wash the thyme springs thoroughly and dry very well. Pour olive oil into a small saucepan or pot. Then add thyme springs. Simmer it on low heat until it reaches 210°F (100°C). Do not let the thyme springs burn, so monitor the heat. Let the basil leaves to release its flavor and infuse the oil for about 7min. Remove the saucepan from the stove and leave it to cool down. Transfer a few thyme springs into a clean glass bottle, then add the infused oil. Tightly cap, label the bottle and store in a cool dark place (or refrigerator), and use it in a month.

*Instead of fresh thyme, you can use dried thyme. You can add dry thyme in olive oil without heating and leave it to infuse for a couple of days. Use the thyme-infused olive oil within a couple of weeks.

Rosemary infused olive oil

Rosemary infused olive oil is amazingly easy to make. Prepared in just a 7minutes, you will enjoy your main meals with favored olive oil much more.

Ingredients:

• 1 cup of good quality olive oil, I use Oliviada Greek olive oil
• 3-5 fresh rosemary springs*

Prepare fresh rosemary: wash rosemary springs thoroughly and dry very well. Pour olive oil into a small saucepan or pot. Add fresh rosemary springs. Cook over low to medium heat until it reaches max 210°F (100°C). Do not let the rosemary springs burn, so monitor the heat. Let the rosemary springs to release its flavor and infuse the oil for about 7min. Remove the saucepan from the stove and leave it to cool down. Transfer a few rosemary springs into a clean glass bottle, then add the infused oil. Tightly cap, label the bottle and store in a cool dark place (or refrigerator), and use it in a month.

*Instead of fresh rosemary springs, you can use dried rosemary. You can add dried rosemary in olive oil without heating and leave it to infuse. Use the dried rosemary-infused olive oil within a couple of weeks.

Homemade infused olive oil recipes with your herbs mix

Even the pickiest of eaters will love these homemade infused olive oil recipes as it will be made of your preferable herb mix. You can use it for daily cooking, any salads, and fresh bread dips.

Ingredients:

• 1 cup of good quality olive oil, I use Oliviada Greek olive oil
• Your preferable mix of herbs*

Pour olive oil into a small saucepan or pot. Then add your herb mix. Simmer it on low heat until it reaches 210°F (100°C). Do not let the herbs burn, so monitor the heat. Let the herbs to release its flavor and infuse the oil for about 7min. Remove the saucepan from the stove and leave it to cool down. Transfer few herbs into a clean glass bottle, then add the infused oil. Tightly cap, label the bottle and store in a cool dark place (or refrigerator), and use it in a month.

*Prepare your fresh herb mix: you can choose any herbs you like and you can mix the favors as you like. Example: oregano and basil mix; rosemary, thyme, oregano, and garlic mix; thyme, pink peppercorn, garlic mix, etc. Try different varieties and find your favorite infused olive oil taste.

Conclusion

I hope that our homemade infused olive oil recipes will help you to add some flavor in your kitchen! And please read a relevant post to learn peculiarities of infused olive oil at home in my informative article: 

Also, if you run out of time to prepare infused olive oil but would like to serve it during important dinner, instead you can prepare olive oil bread dip or olive oil and balsamic vinegar bread dip in no time! It works as a tasty appetizer and can be paired with many food items to make your table look colorful and authentic.

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