Infused oils can make for a great gift, or it can be great to just keep in the pantry for a quick & flavorful addition!

It sounds so fancy to have used Infused Olive Oil in a dish...but really it’s super easy to make & can really enhance a dish!

You can infuse any type of oil, but I typically recommend a neutral flavored oil:

• olive oil

• grape or rape seed oil

• safflower oils

What’s the difference between Extra Virgin and Olive Oil?

So glad you asked!

Extra virgin

Extra virgin is a cold press of the olives with no heat applied — the oil typically has a floral taste and can be a greenish color.

The remaining pulp is what is used to make olive oil, heat and pressure are applied to press out the remaining oils.

Extra virgin should be used in a cold application, as salad dressing or to drizzle on a puréed soup.

“Refined” Olive Oil

“Refined” olive oil has been heat treated…so when all of the olives used to make extra virgin olive oil have given all they can give…they’re heated! That’s where the refining process starts…basically they are just heated so more oil can be extracted.

Olive oil should be used in a heated application, like sautéing. Olive oil has a higher smoke point, meaning that it can withstand the heat & won't burn.

Now that you know the difference between these oils, you can make an informed decision as to which you will choose for infusion.

I like to take a variety of fresh herbs, whole spices, citrus peels, and alliums to infuse oil.

Inspo - you can travel the world!

Italian Inspired —Extra Virgin Olive Oil, Rosemary, Red Pepper Flake, Lemon Peel & Garlic

Mexican Inspired — Olive Oil, Cilantro, Cumin Seeds, Lime Peel

French Inspired — Olive Oil, Herbs de Provence, Lemon, Garlic

How to Infuse Oil

Step 1

Prep out your ingredients.- Measure spice combinations.- Wash  hearty herbs.- Clean and peel citrus (be sure to only use the peel and to cut off the pith, the white part).- Peel garlic cloves and remove the stem.

Step 2

Heat and cool your oil.- Heat your oil in the microwave for 30-45 seconds, just until it is warm, but not boiling!-  Prior to adding in the ingredients ensure that the oils cools for 15-20 seconds, so the ingredients don't cook.

Step 3

Add the infusion!- You can add one ingredient such as rosemary.- You can add a combination of ingredients such as black peppercorns, rosemary, lemon, and garlic.* —Infuse in an open container until the oil cools.

Step 4

Store in a bottle.- Store in a bottle with or without the ingredients. I prefer to strain the ingredients.

Step 5

Use it!- Get creative and incorporate your infused oils into a variety of dishes!

*If you’re adding garlic to an oil, I like to add the garlic in while microwaving the oil & cook for at least 1 minute. This allows the garlic to be cooked just a bit, this process will help to prevent botulism. Enjoy!

Don’t have time to infuse your own oil?

Try cooking with essential oils instead! This can be a great way to amp up the flavor!