How to Make Infused Olive Oil – So Easy!

Wondering how to make infused olive oil at home? This simple guide shows you how to make delicious garlic infused olive oil and rosemary infused olive oil using an easy and safe heat-infusion method. Perfect for dipping breads, flavoured salad dressings, or a DIY gift!

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Why Make Your Own Flavoured Olive Oil?

• Homemade Salad Dressings: Use your infused olive oils to add a pop of flavour to your favourite salads that a store bought dressing cant match!

• Bread dips: Mix your oil with some balsamic vinaigrette and you’ve got the perfect dip for bread!

• Pastas: A perfect topping to drizzle over pasta or a flatbread for an upgrade!

• Pizza & Flatbreads: Give your pizzas or flatbreads a power surge by brushing the crusts with some chilli garlic infused olive oils.

Ingredients & Tools for the Perfect Flavoured Olive Oil:

• Extra Virgin Olive Oil: I suggest using a high quality extra virgin olive oil. Choosing the right olive oil is very important and will impact the flavour, shelf life, and stability of your infused oil.

• High Quality Spices: Your options are endless here. I picked Rosemary, Garlic, and Spicy Red Pepper Flakes to give my infused olive oil a little depth and kick. You can keep it simple with one flavour profile, like the classic garlic infused olive oil, or the always fresh tasting rosemary infused olive oil.

• Heavy Bottom Sauce Pan: Use a sauce pan with a heavy bottom so you have more control over how quickly your oils heat up and there is less chance to burn your infused olive oil.

• Measuring Cups/ Spoons: You can totally eyeball this recipe if you like, but how do you recreate magic if you don’t know how much of an ingredient you used?

• Glass Jar or Oil Bottle: How you store your oil is totally up to you. If your infused olive oil is going to be a gift, then maybe a Classic Olive Oil Bottle is the way to go. For me, I tend to make a little bit at a time and also like a quick and easy clean up. For me, a small mason jar will do the trick.

• Thermometer: We’re looking to steep our spices in our olive oil, not cook them. You’ll want a digital thermometer to help you ride that fine line.

Safety First: Understanding Botulism

Although I always try to keep everything light hearted and fun, there is always some risk when making and storing homemade infused olive oils. Botulism is a rare but dangerous type of food poisoning caused by bacteria (Clostridium botulinum), that loves low oxygen, room temperature environments – exactly what happens with fresh garlic in olive oil.

How to prevent Botulism in Infused Olive Oils

• Use dry herbs and spices: This helps reduce moisture in the oil which reduces the risk of bacteria growth.

• Strain the Oil: If using fresh ingredients like garlic or rosemary, strain out the herbs and spices with a cheesecloth prior to storing. This essentially removes the “food source” for the bacteria which is the easiest way to make sure it doesn’t grow.

• Store in the fridge: While olive oil does solidify in colder temperatures, it’s much safer and this will prolong the shelf life. I usually just take a spoonful of the solid oil and add it to my cooking as needed, it will melt back down once it gets heated.

• 2-3 day rule: For the best safety and flavour, I’d aim to consume your homemade infused olive oils in 2-3 days of making them. I have seen other food creators mention the can get weeks out of their oil, but I am not a risk taker when it comes to food safety – especially if I’m hosting.

How to Make Infused Olive Oil:

1. Combine Ingredients: Add the extra virgin olive oil, garlic, rosemary, and red pepper flakes to the small sauce pan over medium heat.

2. Bring to Temperature: Using your digital thermometer, bring the oil up to about 170-180℉ and steep the oil for 2-3 minutes. Pro Tip: Some bubbling will occur, however we are not trying to cook the garlic and spices, we are steeping them in the oil much like you would a tea.

3. Cool: Remove the saucepan from the stovetop and let it cool to room temperature, about 20 minutes.

4. Store: Once the infused olive oil has fully cooled, transfer it to a clean and airtight container and store it in the refrigerator for up to 3 days.

Now that you’ve mastered this infused olive oil, you need the perfect vessel for dipping. Check out my step by step guide on How to Toast a Baguette in the Oven for the ultimate appetizer combo!

What flavour combinations will you try? I’m thinking of doing a lemon and thyme version next! Let me know in the comments below what you’re dipping your bread into!

What flavour combinations would you try?

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