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4 small bottles of olive oils

EVERYDAY EVOO INFUSIONS

Author: Michelle @ An Italian Kitchen
Simple infused extra-virgin olive oils using everyday ingredients like herbs, citrus, and chili — perfect for drizzling, dipping, roasting, or gifting.
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Prep Time 5 minutes
Cook Time 55 minutes
Course Sauces, Spreads, & Dressings
Cuisine Italian
Servings 8

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

Serving & Garnish Tips
Enjoy these infusions 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 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
 
Special Instructions
  • 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.
Keyword 5-Ingredient, Easy