Infused Olive Oils

With all the specialty oils and vinegars shops popping up, I thought I’d share a few of my favorite, homemade infused olive oils. It’s SO easy and WAY cheaper than buying them!

1) Start with a simple pint- or quart-size canning jar filled nearly full with Extra Virgin Olive Oil. Then add one of the following to the jar and fully immerse in the oil:

  • HERBS – Great for cooking any savory dish:
    1-2 sprigs of your favorite fresh herb (alone or in any combination) — basil is my favorite, but you can use anything you like such as thyme, oregano, marjoram, or dill.
  • GARLIC- Wonderful when you’re sautéing meat:
    2-3 cloves of bruised* garlic (*to release flavor, peel clove and smash slightly with the flat side of a large knife).
  • CITRUS – This is great in a salad dressing, on shrimp, or seafood:
    Zest/peel from 1/2 an orange or 1/2 a lemon.


infused_olive_oils_paulasitaliankitchen.com2) Cover with the ring and lid that comes with the canning jar or any other tight-fitting lid.

3) Steep for 2 weeks.

4) When steeping is done, strain oil into a clean container you can pour from. Store in a coolish place – not right next to your stove.

 You can leave a sprig of herbs or a few peels of citrus in your pourable bottle — looks pretty sitting out. Don’t leave in the garlic unless you want really strong oil. 🙂

So go ahead and try a few small batches and find your favorite. My go to? The garlic infused. Yum!

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