Everyday Olive Oil Infusions
Olive oil infusions are an easy way to add fresh flavor to everyday cooking. From a rosemary infusion over roasted potatoes to a lemon infusion on grilled fish, these homemade infusions bring depth and personality with very little effort. Here are five of my favorite combinations to keep on hand.
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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.
Why these recipes work: Each infusion starts with quality extra virgin olive oil and lets one fresh flavor take center stage. They’re easy to make, incredibly versatile, and add an Italian-inspired finishing touch to everything from bread and vegetables to pasta, grilled meats, and even a thoughtful homemade gift.
Ingredients for EVERYDAY olive oil INFUSIONS:
Full measurements in the recipe card below.
- Quality Extra Virgin Olive Oil
- Ingredients to infuse the olive oil with, some options include:
- Lemon
- Culinary Lavender Buds
- Dried Peperoncino
- Fresh Basil
- Fresh Rosemary
RECOMMENDED KITCHEN TOOLS:
- Small Saucepan
- Small Mesh Strainer
- Small Funnel
- Small Glass Bottle or Mason Jar
How to Make EVERYDAY OLIVE OIL 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 olive oil and begin the infusion.
In a small saucepan, heat olive oil 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 small mesh strainer, strain the olive oil, and discard the infused ingredient. If needed, use a funnel to transfer the infused olive oil to small bottle or jar.
How to Serve EVERYDAY OLIVE OIL INFUSIONS:
When enjoying the Olive Oil 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 Olive Oil 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: Tuscan Bruschetta
- Rosemary-Infused EVOO: Ragù alla Bolognese
Buon Appetito!
La Vita, Simplified:
Kitchen Favorite: A good-quality extra virgin olive oil is the foundation of every infusion. It’s worth choosing one you truly enjoy on its own.
Pantry Favorite: I keep dried lavender buds and peperoncino on hand for easy flavor variations throughout the year.
Storage: Refrigerate fresh-herb infusions for up to 2–3 weeks. Infusions made only with dried herbs keep longer.
Kitchen Tip: Freeze leftover infused oils in ice cube trays for quick flavor boosts when roasting vegetables or sautéing.
Safety Tip: Peperoncino packs some heat! Wash your hands well after handling—or wear gloves if you’re sensitive.
EVERYDAY OLIVE OIL INFUSIONS
Equipment
- Small saucepan
- Small mesh strainer
- Small funnel
- 4 oz glass bottle or jar
Ingredients
- 1/2 cup Extra Virgin Olive Oil - use a good quality oil for the best results
Lemon-Infused EVOO:
- 1½ Lemon Peels - using a peeler, peel 1½ lemons
Lavender-Infused EVOO:
- 1½ Tablespoons Culinary Lavender buds
Peperoncino-Infused EVOO
- 3 Dried Peperoncino (dried chili peppers) - rough chopped
Basil-Infused EVOO:
- 12 Basil Leaves
Rosemary-Infused EVOO
- 1 Rosemary Sprig
Instructions
- In a small saucepan, heat olive oil on medium heat for 2 minutes.
- Reduce heat to low, and add the respective Infusion ingredient
- Cover, and let infuse for 15-20 minutes.
- Remove from heat, but keep covered and let the infusion continue off-heat for 30 minutes.
- Using a small mesh strainer, strain the olive oil, and discard the infused ingredient. If needed, use a funnel to transfer the infused olive oil to small bottle or jar.
- Buon Appetito!
Notes
- Perfect Pairings:
- Ciabatta → Basil-Infused EVOO
- Pane Toscano → Peperoncino-Infused EVOO
- Baguette → Lemon-Infused EVOO
- Sour Dough → Lavender-Infused EVOO
- Focaccia → Rosemary-Infused EVOO
- Safety Tip:
- Peperoncino packs some heat! Wash your hands well after handling or wear gloves when handling.
- Michelle’s Kitchen Recommendations:
- More An Italian Kitchen Essentials:
- Storage Tips:
- Fridge: 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 infusions, store in a cool, dark place up to 2 weeks — otherwise, refrigeration is best.
🇮🇹 Explore More An Italian Kitchen Essentials:
Discover infused oils, flavored syrups, compound butters, and finishing sauces that bring even more Italian-inspired flavor to your kitchen.
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