Surprise your loved ones with a pretty homemade gift they’ll enjoy using. These Infused Olive Oil Recipes are simple to prepare and have many flavor options such as lemon and thyme, chili oil, and herb-infused oil.
Use any one of these infused oils in these recipes: lemon garlic skillet chicken, baked chicken drumsticks, or creamy lemon cod piccata.
Infused Olive Oil Recipes
I absolutely love giving gifts this time of year and have been more excited on Christmas morning to see others open their gifts for as far back as I can remember. Making gifts, especially cookie tins can be just as fun to give and share, but are sometimes cumbersome and takes a good bit of time. Making these beautiful infused olive oil recipes are simple and make a great gift.
How to Make Infused Olive Oil
Time needed: 25 minutes.
These Infused Olive Oil Recipes are simple to prepare and have many flavor options such as lemon and thyme, chili oil, and herb-infused oil.
- Simmer
Add the olive oil and choice of flavor infusions such as fresh herbs, dried chilis, or fruit peel, to a small saucepan. Heat over low heat and let simmer for 20 minutes without boiling the oil or letting it begin to spatter.
- Strain
Strain the herbs or peels out of the oil and pour it into a prepared jar.
- Bottle
Store the oil into an air-tight jar for up 2 weeks.
What You Need to Make Infused Olive Oils
- Strainer
- Small Saucepan
- Measuring Cup
- Jars
- Small Funnel
How to Store Infused Olive Oil
If kept in an air-tight or sealed container the oil can be stored for up to 2 weeks.
Herb Infused Olive Oil Recipe
- Rosemary Sprigs
- Fresh Thyme
- Fresh Oregano
- 3/4 cup High-Quality Olive Oil
INSTRUCTIONS:
- Wash and dry the fresh herbs.
- In a small saucepan over low heat combine the herbs and olive oil and let simmer for 20 minutes.
- Strain out the herbs and pour oil into the desired jar. Add a sprig of fresh herb to the jar for decoration.
Lemon Infused Olive Oil Recipe
- 3/4 cup High-Quality Olive Oil
- Peel of one Lemon
INSTRUCTIONS:
- Remove the peel from the lemon, making sure to leave off as much pith as possible.
- In a small saucepan combine the olive oil and lemon peel over low heat, simmer for 20 minutes.
- Let cool and pour into the desired jar. Add a small piece of lemon peel for decoration.
Chili Infused Olive Oil Recipe
- 2 tablespoons Dried Chilis
- 3/4 cup High-Quality Olive Oil
INSTRUCTIONS:
- Add the dried chili and olive oil to a small saucepan and heat on low for 20 minutes. Don’t let the oil boil or spatter.
- Strain out chilis and pour oil into the desired jar. Add some slices of dried chili to the jar for decoration.
Lemon Thyme Infused Olive Oil Recipe
- 3/4 cup High-Quality Olive Oil
- Peel of one Lemon
- 4 sprigs of Fresh Thyme
INSTRUCTIONS:
- Remove the peel from the lemon, making sure to leave off as much pith as possible.
- In a small saucepan combine the olive oil and lemon peel, and fresh thyme over low heat, simmer for 20 minutes.
- Let cool and pour into the desired jar. Add a small piece of lemon peel for decoration.
More Homemade Holiday Gift Ideas
Ingredients
- 3/4 cup Olive Oil
- 2 tablespoons Herbs or choice of flavor infusion
Instructions
- Add the olive oil and choice of flavor infusions such as fresh herbs, dried chilis, or fruit peel, to a small saucepan. Heat over low heat and let simmer for 20 minutes without boiling the oil or letting it begin to spatter.
- Strain the herbs or peels out of the oil and pour it into a prepared jar.
I have a few comments because I’ve been infusing olive oil for many years. I bought books and searched onthe web but there was information on this at that time.
I have a different method and the oil will last indefinitely. I use as large a glass marrow top bottle as I can find. One thing I read was that the herbs, garlic must stay below the surface, if any floats to the top and touches air, it will turn the oil rancid in time. My last batch was made in two half gallon jars I purchased from Amazon. I let my oil sit and soak for about 2 months in a cool dark place. I grown herbs so I always have fresh on hand. As you mentioned was dry, perfectly dry, water will turn the oil bad. To keep the herbs & garlic cloves in the bottom I used large wooden kabob skewers that stick down into the bottle in a teepee shaped angles. I heat the oil to warm, too hot and it will fry the herbs. I use a funnel to pour into the bottle. I checked often, to make sure I didn’t have floaties. I poured the oil thru a sieve today to catch any small bits of plant material. I bottled in small bottle for Christmas gifts. I find it last for months and is marvelous for sautéing anything.
Hello Jenny, and thank you for your comment! You’ve provided some valuable information that I can also add to this post to help others in the making of these infused olive oils.