I just love infused olive oil! But have you seen the price of infused olive oil at those specialty stores? Yup, they can cost a pretty penny!
You might be wondering what’s the big deal with infused olive oil and what is it used for. Infused olive oil adds flavor to just about anything! You can use it in marinades and dressings; drizzle it on anything you want to add flavor to, even scrambled eggs; you can add it to your cooking oil to give fried food some extra zing; and it makes a quick appetizer, just pour some into a small plate and dip bread in the oil, it’s delicious!
I used to buy infused olive oil from those specialty shops. With all it’s uses I figured it was worth the splurge. But I recently discovered just how easy it is to make infused olive oil. So I’ve been making my own. I make infused vinegar too!
I love making my own infused olive oil because I can infuse it with anything I want. In reality you can infuse olive oil with just about anything, but be careful when using fresh ingredients.
Fresh ingredients, such as garlic cloves and herbs, have a high water content. The water when combined with the oil is a perfect medium for growing botulism toxin and you don’t want to do that!
To keep my infused olive oil botulism free I use only dried ingredients. You can of course use fresh ingredients (I know a fresh sprig of rosemary floating in oil is so pretty). When using fresh ingredients be sure you store your oil in the refrigerator and discard after 3 months.
Having said that here’s how I make infused olive oil!
Jars or bottles with sealable lids or caps – I used glass Woosey hot sauce bottles with shrink capsules I got from Amazon. But you can use Mason jars or whatever you have handy
1 large bottle of extra virgin olive oil
Dried Minced Garlic
Dried Oregano, Thyme, Rosemary
Crushed Red Pepper
Place jars or bottles in a large pot and fill with water. Be sure all the containers are covered with water.
Boil on the stove for about 10 minutes.[spacer height=”-20px”]
Carefully remove hot containers from pot using tongs and place them on a clean towel to dry.
Make sure the inside of the containers are dry before filling the bottles.
Using a funnel put 1/8 – 1/4 teaspoon of each dry ingredient into your container.
Set herb filled bottles aside while you heat your oil.
Pour olive oil in large pot and place it on the stove over medium heat.
Heat oil until it reaches 180° – do not boil
Remove from heat
Using a ladle fill your containers with the hot oil. Fill to about 1″ from the top.
Screw on caps or lids.
Store in a cool dry place for about 4 weeks before using. Once you open it store oil in the fridge for up to 3 months.
This recipe will make 24 – 5oz. bottles.
If you want to be fancy print labels you can stick on the bottles, that’s what I did!
I recently made a batch to include in the pasta salad kits I gave out on Christmas. Infused Olive Oil make great gifts and favors. I used some of the oil as favors for my husband’s Godfather themed birthday party, but that’s another article!