4 Easy Recipes to Make Your Own Infused Olive Oils

How to Make Your Own Infused Olive Oils

Flavor infused olive oils are so incredibly delicious, and they can help transform your recipes from delicious to ‘Wow!’. Purchasing them in the store in often quite expensive, and unfortunately, all-too-often they are infused with mostly chemical flavorings and chemical preservatives. You can easily make your own flavor infused olive oils at home, ensuring that you are only using pure ingredients and at a fraction of the cost. Below are 4 flavor-popping infused olive oil recipes that once you see how easy they are to make, you’ll be addicted to not only their flavor but the easy-to-prepare process.

Rosemary-Infused Olive Oil

Ingredients:
3 sprigs rosemary
1 cup olive oil
1 4-oz glass bottle with cork

Directions:
(1) Stuff rosemary sprigs into your glass bottle. Set aside.
(2) In a sauce pan, heat olive oil until a few small bubbles start forming .
* If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.
(3) Carefully pour warm oil into the bottle over rosemary. Don’t overfill.
(4) Cork the bottle and store in the refrigerator.
(5) Serve with bread, drizzled over salads, or in everyday cooking.

* Keep bottle stored in the fridge, date and use within 6 months.

Chili-Infused Olive Oil

Ingredients:
1 tablespoon crushed red pepper flakes
1 whole, dried Thai chilies (Optional – for those who like a more intense heat element)
1 cup olive oil
1 4-oz glass bottle with cork

Directions:
(1) Pour chili flakes into your glass bottle. Set aside.
(2) In a sauce pan, heat olive oil until a few small bubbles start forming .
* If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.
(3) Carefully pour warm oil into the bottle over the chili flakes. Don’t overfill.
(4) Cork the bottle and store in the refrigerator.
(5) Serve with bread, drizzled over salads, or in everyday cooking.

* Keep bottle stored in the fridge, date and use within 6 months.

Lemon-Infused Olive Oil

Ingredients:
2 whole lemons
1 cup olive oil
1 4-oz glass bottle with cork

Directions:
(1) Using a vegetable peeler or paring knife, carefully strip one lemon of its zest. Try to keep each strip long and wide, and avoid getting any of the bitter white pith underneath. Stuff zest strips into your bottle. Set aside.
(2) Zest your second lemon, and set aside.
* It’s not as important to make the zesting pretty with this lemon. Just make sure you’re only getting the zest, and not the pith.
(3) In a sauce pan, heat olive oil until a few small bubbles start forming .
* If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.
(4) Scoop zest from second lemon into the warm olive oil. Let it steep for about 30 minutes.
(5) Carefully pour the lemony oil into your bottle over the uncooked strips of lemon zest, making sure not to get any of the cooked lemon zest get in. Don’t overfill.
(6) Cork the bottle and store in the refrigerator.
(7) Serve drizzled over salads, or in everyday cooking.

* Keep bottle stored in the fridge, date and use within 14 days.

Garlic Roasted Olive Oil

Makes approximately 2 to 3 cups of roasted garlic and 2 to 3 cups of garlic infused olive oil
** NEVER infuse olive oil with raw garlic!

Ingredients:
4 to 6 heads of garlic (2 to 3 cups)
Juice from 1 lime
2 to 3 cups extra virgin olive oil, or enough olive oil to cover the cloves*

Directions:
1)Peel the garlic by breaking each clove with the side of a wide knife. You want to break the cloves, not smash them. Remove the peel and cut off the stem end of each clove.
2)Put the cloves in a bowl with the lime juice. Stir and let sit for 15 minutes.
3)Preheat oven to 325 F
4)Reserving the juice for later, drain the lime juice from the cloves.
5)Spread out the garlic cloves in one layer in a glass casserole.
6)Pour enough olive oil over the garlic so that the cloves are completely immersed and roast in a hot oven for 45 minutes.
7)Remove from the oven and let cool. Cloves will darken “a little” more as they cool. Scoop the cloves from the oil into a bowl using a slotted spoon.
8)Pour the reserved lime juice over the cloves with ½ cup oil and stir to combine. Pack garlic cloves in an airtight glass jar. Pour enough of the oil over the roasted cloves to cover. Place in the refrigerator and use for a variety of uses.
9)Strain the remaining oil into a clean, sterilized bottle and use as garlic infused olive oil.

* Keep stored in the fridge, date and use within 3 months.

Bon Veggie Appetit!
Gina “The Veggie Goddess” Matthews