Everyday EVOO Infusions
Infused Extra-Virgin Olive Oils (EVOO) are one of those little upgrades that instantly elevate your cooking. From rosemary over roasted potatoes to lemon on grilled fish, these simple blends bring fresh flavor without fuss. Here are five of my favorites — easy to make and endlessly versatile.
Italian Translation: Olio d’Oliva
Wine Pairing Suggestion: For lighter infusions: Pinot Grigio or Vermentino; & for spicier infusions: Chianti
Category: Sauces, Spreads, & Dressings
Michelle’s Cucina
A note from my kitchen to yours.
I always forget how simple an infusion really is — a few ingredients, a little patience, and suddenly you’ve created something that feels very unique. I love making these in the summer, when herbs are overflowing and the kitchen smells like basil, rosemary, and sunshine.
There was an Olive Oil Festival I stumbled into while living in Florence, and I remember tasting grassy, peppery oils from all over Tuscany, and realizing just how much character one bottle could hold. Whether I’m gifting a jar, drizzling it over grilled vegetables, or dipping warm bread into it while dinner’s still cooking, it’s a small but meaningful reminder that flavor doesn’t have to be complicated.
What You’ll Need to Make EVERYDAY EVOO INFUSIONS:
- Extra Virgin Olive Oil
- Ingredients to infuse the olive oil with, some options include:
- Lemon
- Culinary Lavender Buds
- Dried Peperoncino
- Fresh Basil
- Fresh Rosemary
How to Make EVERYDAY EVOO INFUSIONS:
STEP 1: Prepare the Infusion.
Once you determine what you would like to infuse in the Extra Virgin Olive Oil (EVOO), prepare the ingredients accordingly.
STEP 2: Heat the EVOO and begin the infusion.
In a small saucepan, heat EVOO on medium heat for 3 minutes. Add the respective Infusion ingredient and heat at lowest heat, covered. Let infuse for 15-20 minutes.
STEP 3: Continue to let ingredients infuse.
Remove from heat, but keep covered and let the infusion continue off the heat for 30 minutes.
STEP 4: Strain & Bottle.
Using a funnel, strain into a small glass bottle, and discard the infused ingredient.
How to Serve EVERYDAY EVOO INFUSIONS:
When enjoying the EVOO infusions on their own, they are lovely with warm bread. Some pairings that I think work quite nicely are:
- Ciabatta → Basil Infused EVOO
- Pane Toscano → Peperoncino Infused EVOO
- Baguette → Lemon Infused EVOO
- Sour Dough → Lavender Infused EVOO
- Focaccia → Rosemary Infused EVOO
The EVOO Infusions can also be used in your everyday cooking with meats, fish, and veggies, as well as in recipes, such as:
- Lemon Infused EVOO: Creamy Lemon Linguini
- Lavender Infused EVOO: Lavender & Lemon Biscotti
- Peperoncino Infused EVOO: Simple Tomato Sauce
- Basil Infused EVOO: Bruschetta
- Rosemary Infused EVOO: Meat Ragu
Helpful Tools for This Recipe:
- Small Funnel for straining
- Small Glass Bottle or Mason jar
- Small Strainer
La Vita, Simplified:
Have leftover infused olive oil? Pour it into an ice cube tray and freeze in small portions. Once solid, transfer the cubes to a freezer bag — then pop one out whenever you need a quick burst of flavor for sautéing, roasting, or finishing a dish.
Looking for other ways to use your Lavender-Infused EVOO? The calming scent of lavender and the nourishing quality of olive oil make it a beautiful addition to everyday rituals:
- Bath Oil: Add 1–2 tablespoons to a warm bath with Epsom salts to soften skin and fill the air with a light floral aroma.
- Gentle Body Scrub: Mix ¼ cup coarse sugar or sea salt with 3 tablespoons of lavender EVOO. Gently exfoliates while moisturizing — perfect for elbows, hands, or heels.
- Post-Sun Soother: Apply a small amount to dry skin after sun exposure to calm and hydrate.
EVERYDAY EVOO INFUSIONS
Equipment
- 1 Small saucepan with lid
- 1 Small strainer
- 1 Small funnel
- 1 4 oz glass bottle or jar
Ingredients
- 1/2 cup Extra Virgin Olive Oil for any of the infusion options - Use good quality EVOO
Infusion Options:
- 1½ Lemon Peels (using peeler, peel 1½ lemons) - = Lemon-Infused EVOO
- 1½ tablespoons Culinary Lavender buds - = Lavender-Infused EVOO
- 3 Dried Peperoncino (dried chili peppers), rough chopped - = Peperoncino-Infused EVOO
- 12 Basil Leaves - = Basil-Infused EVOO
- 1 Rosemary Sprig - = Rosemary-Infused EVOO
Instructions
- In a small saucepan, heat EVOO on medium heat for 3 minutes.
- Add the respective Infusion ingredient and heat at lowest heat, covered.
- Let infuse for 15-20 minutes.
- Remove from heat, but keep covered and let the infusion continue off the heat for 30 minutes.
- Using a funnel, strain into a small glass bottle, and discard the infused ingredient.
- Buon Appetito!
Notes
- Ciabatta → Basil Infused EVOO
- Pane Toscano → Peperoncino Infused EVOO
- Baguette → Lemon Infused EVOO
- Sour Dough → Lavender Infused EVOO
- Focaccia → Rosemary Infused EVOO
- Lemon Infused EVOO: Creamy Lemon Linguini
- Lavender Infused EVOO: Lavender & Lemon Biscotti
- Peperoncino Infused EVOO: Simple Tomato Sauce
- Basil Infused EVOO: Bruschetta
- Rosemary Infused EVOO: Meat Ragu
- Peperoncino packs heat! — and that heat can linger on your hands. When slicing or crushing dried chilies, avoid touching your eyes or face, and wash your hands thoroughly after handling. If your skin is sensitive, consider wearing gloves.
- Storage Tips:
- Refrigerator: Store infused oil in a glass bottle for up to 2–3 weeks (up to 6 weeks if made with dried herbs only).
- Freezer: Freeze in small portions and store for up to 6 months.
- Pantry: For dried herb-only infusions, store in a cool, dark place up to 2 weeks — otherwise, refrigeration is best.
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