I am all about spending time on the weekends working on projects in the kitchen. And something I’ve loved lately is making my own infused olive oils! Infused olive oils are a great way to add extra flavor to any salads, pan-fried meals, and pasta dishes. Not only is making your own homemade infused olive oils easy, it’s fun to come up with different flavor combinations you’ll use most.
How to make homemade infused olive oils:
Infused olive oils are very easy to make. There are a few different ways to make them, so take note!
- Bruise herbs or grind spices in a mortar and pestle, which will expose oils and flavors. Add them to an airtight glass bottle then pour olive oil in and seal. Store bottled oil in a dark place or in a refrigerator for two weeks before consuming—and it’s fine to check on it to make sure the flavors are infused enough for your taste.
- Heat the oil and ingredients in a saucepan over medium heat until it reaches 180 degrees. Let oil cool, then separate solids through a mesh strainer and pour infused oil into glass bottle. Store bottled oil in a dark place or in a refrigerator.
Regardless of the process, begin by washing all of your ingredients. It’s important to wash and dry ingredients to prevent unwanted bacteria from growing on the ingredients. Also, certain ingredients (especially garlic) can cause botulism, so it is recommended you use the the oil right away (or refrigerate right after it’s made and use for up to one week.)
Here are a few great flavor combinations and infused olive oil ideas.
- Basil Infused Olive Oil via Martha Stewart
- Jalapeño and Garlic Infused Olive Oil via Savoring the Thyme
- Rosemary Infused Olive Oil via Food Network
- Roasted Smokey Paprika Red Pepper Infused Olive Oil via My Humble Kitchen
- Roasted Garlic Infused Olive Oil via How Sweet It Is
- Meyer Lemon Infused Olive Oil via Buff Chickpea
Infusion time and storage
Typically, it takes about two weeks to get a good flavor infusion in homemade olive oil. I recommend using a glass bottle with a rubber stopper to provide an airtight seal. And then once the oils were ready, I used a bottle with a steady-pour stopper. This airtight glass bottle works great for the infusion process.
It’s recommended to refrigerate infused olive oils to prevent bad bacteria growth. You can use your olive oil for up to one month, but if you see signs of spoiling, discard the batch.
Try it with:
Parmesan-Spinach Pasta with a Garlic-Butter Wine Sauce
1 pound of fettuccini pasta, cooked
4 garlic cloves, chopped
1/4 cup of roasted garlic or basil infused olive oil
5 tablespoons of unsalted butter
1/4 teaspoon crushed red pepper
1 teaspoon cracked pepper
1/2 cup white wine
2 cups fresh spinach
2/3 cup fresh Parmesan cheese
Heat infused olive oil over medium heat. Once heated, add garlic and crushed red pepper, stirring for a few minutes. Add salt, pepper, butter, and white wine and stir until dissolved. Add spinach leaves and cooked pasta and mix throughout sauce. Garnish with cheese. For extra flavor, toss in some chopped cooked bacon or top with grilled shrimp or chicken breast.
(Recipe inspired by Epicurious.)