EVERYDAY OLIVE OIL INFUSIONS
Simple olive oils infusions using everyday ingredients like herbs, citrus, and chili — perfect for drizzling, dipping, roasting, or gifting.
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.
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹