25 Delicious Infused Olive Oil Recipes for Every Occasion

How about adding a splash of flavor to your dishes with infused olive oils? Whether you’re whipping up a quick weeknight dinner, celebrating seasonal produce, or indulging in some comfort food, these 25 delicious recipes will transform your cooking. From zesty citrus to aromatic herbs, there’s an infusion for every occasion. Keep reading to discover how easy it is to elevate your meals with these simple yet stunning ideas!

Garlic and Herb Infused Olive Oil

On a quiet evening like this, there’s something profoundly comforting about preparing a simple yet flavorful garlic and herb infused olive oil. It’s a versatile condiment that carries the essence of your kitchen’s warmth into every dish it graces.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

1. In a small saucepan, combine 1 cup extra virgin olive oil and 4 cloves of thinly sliced garlic over low heat. Heat gently to avoid browning the garlic too quickly, about 5 minutes.
2. Add 2 sprigs each of fresh rosemary and thyme to the saucepan. Continue to heat on low for another 10 minutes, allowing the herbs to infuse their flavors into the oil.
3. Remove the saucepan from heat and let the mixture cool to room temperature, about 30 minutes. This slow cooling process helps deepen the infusion.
4. Once cooled, strain the oil through a fine-mesh sieve into a clean jar or bottle, discarding the garlic and herbs.
5. Seal the jar or bottle and store the infused oil in the refrigerator for up to 2 weeks. For best flavor, let it come to room temperature before using.

Creating this garlic and herb infused olive oil is like capturing the essence of a garden in a bottle. Its rich aroma and subtle flavors make it perfect for drizzling over roasted vegetables, enhancing a simple piece of bread, or as a base for salad dressings.

Lemon and Thyme Infused Olive Oil

Kneading the essence of summer into a bottle, this Lemon and Thyme Infused Olive Oil captures the brightness of citrus and the earthiness of herbs in a simple, yet profound way. It’s a testament to how a few ingredients can transform the ordinary into something memorable.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 2 large lemons, zest peeled in wide strips
  • 4 sprigs fresh thyme

Instructions

1. In a small saucepan, combine 1 cup extra virgin olive oil, the zest of 2 large lemons, and 4 sprigs fresh thyme.
2. Heat the mixture over low heat (about 120°F) for 15 minutes, ensuring the oil does not simmer or boil to preserve the delicate flavors.
3. Remove the saucepan from heat and let the mixture cool to room temperature, about 1 hour, allowing the flavors to meld.
4. Strain the oil through a fine-mesh sieve into a clean bottle, pressing gently on the solids to extract all the flavorful oil.
5. Discard the lemon zest and thyme sprigs, then seal the bottle tightly.

Drizzle this infused oil over grilled vegetables or fresh salads to elevate them with its vibrant flavor. The oil’s smooth texture and aromatic profile make it a versatile condiment that brightens any dish it touches.

Chili Pepper Infused Olive Oil

On a quiet evening, when the air carries a hint of autumn’s approach, there’s something deeply comforting about infusing olive oil with the warmth of chili peppers. This simple yet profound process transforms the oil into a versatile condiment, imbued with a gentle heat and a richness that elevates any dish it graces.

Ingredients

• For the infusion:
  • 2 cups extra virgin olive oil
  • 5-6 dried red chili peppers, whole

Instructions

1. In a small saucepan, combine 2 cups of extra virgin olive oil and 5-6 dried red chili peppers.
2. Heat the mixture over low heat, ensuring the oil does not exceed 180°F to preserve the oil’s quality and the peppers’ flavor.
3. Let the mixture simmer gently for 20-25 minutes, stirring occasionally to ensure even infusion.
4. Remove the saucepan from heat and allow the oil to cool to room temperature, which helps the flavors meld beautifully.
5. Once cooled, strain the oil through a fine-mesh sieve into a clean, dry bottle, discarding the chili peppers.
6. Seal the bottle tightly and store it in a cool, dark place to maintain its freshness and potency.

Just as the seasons change, this chili pepper infused olive oil brings a transformative warmth to your kitchen. Its vibrant hue and subtle spice make it perfect for drizzling over roasted vegetables or as a bold base for salad dressings.

Rosemary and Garlic Infused Olive Oil

Beneath the soft glow of the kitchen light, the making of rosemary and garlic infused olive oil feels like a quiet ritual, a way to capture the essence of summer in a bottle. It’s a simple yet profound process that transforms ordinary ingredients into something magical.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 3 sprigs fresh rosemary
  • 4 cloves garlic, peeled and lightly crushed

Instructions

1. In a small saucepan, combine 1 cup extra virgin olive oil, 3 sprigs fresh rosemary, and 4 cloves peeled and lightly crushed garlic.
2. Heat the mixture over low heat (around 150°F) for 10 minutes, ensuring the oil does not simmer or boil to preserve the flavors.
3. Remove the saucepan from heat and let the mixture steep for 1 hour, allowing the flavors to meld beautifully.
4. Strain the oil through a fine-mesh sieve into a clean jar or bottle, discarding the rosemary and garlic.
5. Store the infused oil in a cool, dark place for up to 2 weeks for optimal freshness.

Delicate yet bold, this rosemary and garlic infused olive oil carries the warmth of the herbs and the pungency of garlic in every drop. Drizzle it over freshly baked bread or use it as a base for dressings to elevate your dishes with its aromatic depth.

Basil Infused Olive Oil

Remembering the quiet hum of the kitchen, the way the basil leaves bruise under the weight of a wooden spoon, releasing their vibrant aroma into the air, is where the magic begins. This basil infused olive oil is not just a condiment but a memory, a simple yet profound way to capture the essence of summer in a bottle.

Ingredients

• For the infusion:
  • 2 cups extra virgin olive oil
  • 1 cup fresh basil leaves, packed

Instructions

1. Gently rinse the basil leaves under cold water and pat them dry with a clean kitchen towel to remove any moisture, which can affect the oil’s clarity.
2. In a small saucepan, combine the olive oil and basil leaves. Heat over low heat (around 120°F) for 5 minutes, stirring occasionally. The goal is to warm the oil to release the basil’s flavors without frying the leaves.
3. Remove the saucepan from the heat and let the mixture cool to room temperature, about 1 hour. This slow infusion process ensures a more pronounced basil flavor.
4. Once cooled, strain the oil through a fine-mesh sieve into a clean, dry bottle, pressing lightly on the basil leaves to extract all the flavorful oil. Discard the leaves.
5. Seal the bottle and store the basil infused olive oil in a cool, dark place for up to 1 month. For the best flavor, use within the first two weeks.

The resulting oil carries a delicate, herbaceous note, perfect for drizzling over fresh tomatoes or whisking into a vinaigrette. Its golden hue and fragrant aroma make it a beautiful gift, too, a little bottle of summer to share.

Orange and Cinnamon Infused Olive Oil

Reflecting on the quiet moments of the morning, there’s something deeply comforting about the warm, aromatic blend of orange and cinnamon. This infused olive oil captures that essence, transforming simple dishes into something extraordinary with just a drizzle.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 1 large orange, thinly sliced
  • 2 cinnamon sticks

Instructions

1. In a small saucepan, combine 1 cup of extra virgin olive oil, the thinly sliced orange, and 2 cinnamon sticks.
2. Heat the mixture over low heat (around 150°F) for 15 minutes, ensuring the oil does not smoke or boil. Tip: Use a candy thermometer to monitor the temperature accurately.
3. Remove the saucepan from the heat and let the mixture steep for 1 hour to deepen the flavors. Tip: Covering the saucepan with a lid during this time helps retain the aromatic oils.
4. Strain the oil through a fine-mesh sieve into a clean glass jar, discarding the orange slices and cinnamon sticks. Tip: For a clearer oil, line the sieve with cheesecloth.
5. Seal the jar and store the infused oil in a cool, dark place for up to 2 weeks.

Perfect for drizzling over salads or roasted vegetables, this orange and cinnamon infused olive oil adds a bright, spicy note that elevates every bite. Its versatility makes it a cherished staple in the kitchen, ready to inspire your next culinary creation.

Vanilla Bean Infused Olive Oil

Kindly imagine the warmth of your kitchen, where the subtle aroma of vanilla begins to mingle with the rich, earthy tones of olive oil, creating a symphony of flavors that promises to elevate even the simplest dishes.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 1 whole vanilla bean, split lengthwise

Instructions

1. In a small saucepan, gently heat 1 cup of extra virgin olive oil over low heat until it reaches 120°F, using a candy thermometer to monitor the temperature.
2. While the oil is heating, split 1 whole vanilla bean lengthwise with a sharp knife, exposing the seeds inside.
3. Once the oil has reached 120°F, add the split vanilla bean to the saucepan, ensuring it is fully submerged.
4. Remove the saucepan from heat and let the mixture steep for 24 hours at room temperature, covered, to allow the flavors to meld.
5. After steeping, strain the oil through a fine-mesh sieve into a clean bottle or jar, discarding the vanilla bean.
6. Store the vanilla bean infused olive oil in a cool, dark place for up to 1 month.

Creating this vanilla bean infused olive oil is a testament to the beauty of patience, as the slow infusion process yields a product with a delicate balance of flavors. The oil carries a hint of sweetness and a floral aroma, making it a luxurious addition to desserts, salads, or even as a finishing drizzle over fresh fruit.

Lavender Infused Olive Oil

Just imagine the delicate aroma of lavender gently infusing into the smooth, golden olive oil, creating a concoction that’s as soothing to the soul as it is to the palate. This lavender infused olive oil is a simple yet profound way to bring a touch of elegance and calm to your kitchen.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 2 tbsp dried culinary lavender buds

Instructions

1. In a small saucepan, combine 1 cup extra virgin olive oil and 2 tbsp dried culinary lavender buds.
2. Heat the mixture over low heat (around 100°F) for 10 minutes, stirring occasionally to ensure the lavender infuses evenly. Tip: Avoid boiling to preserve the oil’s quality and the lavender’s delicate flavors.
3. Remove the saucepan from heat and let the mixture cool to room temperature, about 1 hour. Tip: Covering the saucepan with a lid during cooling helps retain the aromatic compounds.
4. Strain the oil through a fine-mesh sieve or cheesecloth into a clean, dry bottle or jar, pressing gently on the lavender buds to extract all the infused oil. Tip: For a clearer oil, strain it twice.
5. Seal the bottle or jar and store the lavender infused olive oil in a cool, dark place for up to 1 month.

With its floral notes and silky texture, this lavender infused olive oil drizzles beautifully over fresh salads, roasted vegetables, or even vanilla ice cream for an unexpected twist. The oil’s subtle lavender essence elevates simple dishes into something truly special.

Mint Infused Olive Oil

Drizzling over a fresh salad or dipping a piece of crusty bread, mint infused olive oil brings a refreshing twist to simple dishes. Its creation is a gentle process, inviting you to slow down and savor the moment as the flavors meld together.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 1/2 cup fresh mint leaves, washed and dried

Instructions

1. Gently bruise the mint leaves with your fingers to release their oils, being careful not to tear them.
2. In a small saucepan, combine the mint leaves and olive oil over the lowest heat setting possible (around 120°F) to avoid frying the leaves.
3. Let the mixture warm for 5 minutes, then remove from heat and allow it to steep for 1 hour, covered, to infuse the oil with mint flavor.
4. Strain the oil through a fine-mesh sieve into a clean bottle, pressing lightly on the mint leaves to extract all the oil but avoiding squeezing too hard to prevent bitterness.
5. Seal the bottle and store the mint infused olive oil in a cool, dark place for up to 2 weeks.

Mint infused olive oil carries a light, herbaceous aroma that elevates any dish it graces. Try it drizzled over roasted vegetables or as a unique base for a vinaigrette to add a fresh, vibrant layer of flavor.

Sun-Dried Tomato Infused Olive Oil

Gently, the golden hues of sun-dried tomatoes meld with the rich, velvety texture of olive oil, creating a condiment that whispers of summer’s warmth even in the depth of winter. This sun-dried tomato infused olive oil is not just a recipe; it’s a jarred memory, ready to drizzle over your next meal.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes

Instructions

1. In a small saucepan, combine the extra virgin olive oil, finely chopped sun-dried tomatoes, thinly sliced garlic, dried basil, and crushed red pepper flakes.
2. Heat the mixture over low heat, stirring occasionally, for 15 minutes or until the garlic is fragrant and lightly golden. Tip: Keeping the heat low prevents the garlic from burning and ensures a smooth infusion.
3. Remove the saucepan from the heat and let the mixture cool to room temperature, about 30 minutes. Tip: This slow cooling process allows the flavors to meld beautifully.
4. Once cooled, strain the oil through a fine-mesh sieve into a clean jar or bottle, pressing gently on the solids to extract all the flavorful oil. Tip: For a clearer oil, line the sieve with cheesecloth before straining.
5. Seal the jar or bottle and store the infused oil in the refrigerator for up to 2 weeks.

Drizzle this sun-dried tomato infused olive oil over freshly baked bread, toss it with pasta, or use it as a vibrant base for salad dressings. Its deep, aromatic flavor and silky texture elevate simple dishes into something extraordinary.

Ginger Infused Olive Oil

Dawn breaks softly, and with it comes the quiet inspiration to infuse our cooking with warmth and depth. Today, we gently simmer ginger into olive oil, a simple yet transformative process that elevates the ordinary to the extraordinary.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 1/2 cup fresh ginger, thinly sliced

Instructions

1. In a small saucepan, combine 1 cup extra virgin olive oil and 1/2 cup thinly sliced fresh ginger.
2. Heat the mixture over low heat, ensuring the oil does not exceed 200°F to preserve the delicate flavors. Use a cooking thermometer for accuracy.
3. Let the ginger infuse in the oil for 45 minutes, stirring occasionally. The oil should barely simmer, with small bubbles occasionally rising to the surface.
4. After 45 minutes, remove the saucepan from the heat and let the oil cool to room temperature. This gradual cooling allows the flavors to meld beautifully.
5. Strain the oil through a fine-mesh sieve into a clean jar or bottle, pressing gently on the ginger to extract all the flavorful oil. Discard the ginger slices.
6. Store the ginger-infused olive oil in a cool, dark place for up to 2 weeks. For longer storage, refrigerate and bring to room temperature before use.

Zesty and aromatic, this ginger-infused olive oil carries a subtle warmth that enhances dressings, drizzles, and sautés. Its golden hue and fragrant presence make it a delightful gift, bottled with a ribbon and a sprig of fresh ginger.

Cilantro and Lime Infused Olive Oil

On a quiet evening, when the kitchen feels like a sanctuary, crafting something as simple yet profound as cilantro and lime infused olive oil can be a meditative act. This infusion captures the zest of lime and the freshness of cilantro, transforming ordinary olive oil into a vibrant condiment.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • Zest of 1 lime

Instructions

1. In a small saucepan, combine 1 cup extra virgin olive oil, 1/4 cup fresh cilantro leaves, and the zest of 1 lime.
2. Heat the mixture over low heat (about 120°F) for 15 minutes, stirring occasionally. Tip: Keeping the heat low preserves the delicate flavors of the cilantro and lime.
3. Remove the saucepan from the heat and let the mixture cool to room temperature. Tip: This slow cooling process allows the flavors to meld more deeply.
4. Once cooled, strain the oil through a fine-mesh sieve into a clean bottle or jar, pressing gently on the solids to extract all the flavorful oil. Tip: For a clearer oil, line the sieve with cheesecloth.
5. Seal the bottle or jar and store the infused oil in the refrigerator for up to 2 weeks.

Vibrant and aromatic, this cilantro and lime infused olive oil drizzles beautifully over grilled vegetables or seafood, adding a bright, herbaceous note. Its versatility shines when used as a dressing base or simply dipped with crusty bread.

Black Pepper Infused Olive Oil

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about infusing olive oil with the warm, piquant aroma of black pepper. It’s a simple act that transforms the ordinary into something subtly extraordinary, a testament to the magic of slow, intentional cooking.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 2 tablespoons whole black peppercorns

Instructions

1. In a small saucepan, combine 1 cup extra virgin olive oil and 2 tablespoons whole black peppercorns.
2. Heat the mixture over low heat, stirring occasionally, until the oil reaches 180°F, about 10 minutes. A kitchen thermometer is essential here to avoid overheating the oil.
3. Once the oil reaches temperature, remove the saucepan from the heat and let it cool to room temperature, allowing the peppercorns to steep for at least 2 hours for maximum flavor.
4. Strain the oil through a fine-mesh sieve into a clean bottle or jar, discarding the peppercorns. For a clearer oil, you can line the sieve with cheesecloth.
5. Seal the container and store the infused oil in a cool, dark place for up to 1 month. The flavor will continue to develop over the first few days.

Zesty and vibrant, this black pepper infused olive oil carries a gentle heat that lingers pleasantly on the palate. Drizzle it over roasted vegetables or a fresh caprese salad to elevate your dish with its aromatic depth.

Saffron Infused Olive Oil

Calmly, let’s embark on the journey of creating something truly special today. Saffron Infused Olive Oil is not just a recipe; it’s a gentle whisper of luxury and warmth, perfect for those moments when you seek a touch of elegance in your cooking.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 1/2 teaspoon saffron threads

Instructions

1. In a small saucepan, gently warm the extra virgin olive oil over low heat until it reaches about 100°F. Use a cooking thermometer to ensure accuracy.
2. Add the saffron threads to the warmed oil, stirring softly to encourage the threads to release their color and aroma.
3. Remove the saucepan from the heat and let the mixture steep for 24 hours at room temperature, covered, to fully infuse the oil with saffron’s golden hue and delicate flavor.
4. After steeping, strain the oil through a fine-mesh sieve into a clean, dry bottle or jar, ensuring all saffron threads are removed.
5. Seal the bottle or jar tightly and store the saffron infused olive oil in a cool, dark place to preserve its flavor and color.

Yielded from this simple process is an oil that carries the essence of saffron in every drop, its golden color a promise of the depth it adds to dishes. Drizzle it over roasted vegetables or use it as a base for dressings to elevate your meals with its subtle, luxurious flavor.

Star Anise Infused Olive Oil

Remembering the first time I stumbled upon the warm, licorice-like aroma of star anise, it felt like uncovering a hidden gem in the spice aisle. This star anise infused olive oil is my homage to that moment, a simple yet profound way to elevate everyday dishes with a whisper of spice.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 5 whole star anise pods

Instructions

1. In a small saucepan, combine 1 cup of extra virgin olive oil and 5 whole star anise pods over low heat. Tip: Ensure the heat is low to prevent the oil from smoking and the spices from burning.
2. Heat the mixture for 10 minutes, stirring occasionally, until the oil is fragrant and the star anise pods have slightly darkened. Tip: The aroma is your best indicator; the kitchen should smell warmly spiced but not overpowering.
3. Remove the saucepan from the heat and let the oil cool to room temperature, about 1 hour. Tip: Allowing the oil to cool slowly ensures the flavors meld beautifully.
4. Once cooled, strain the oil through a fine-mesh sieve into a clean bottle or jar, discarding the star anise pods.
5. Seal the bottle or jar and store the infused oil in a cool, dark place for up to 1 month.

As the oil settles, it reveals a golden hue and a delicate balance of warmth and sweetness. Drizzle it over roasted vegetables or whisk into a vinaigrette to add an unexpected depth to your meals.

Cardamom Infused Olive Oil

Beneath the quiet hum of the kitchen, the creation of cardamom infused olive oil begins, a simple yet profound way to elevate everyday cooking with a whisper of spice and warmth.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 10 whole green cardamom pods, lightly crushed

Instructions

1. In a small saucepan, combine 1 cup of extra virgin olive oil and 10 lightly crushed green cardamom pods.
2. Heat the mixture over low heat, ensuring the temperature does not exceed 150°F, for 15 minutes. This gentle warmth coaxes out the cardamom’s aromatic oils without burning them.
3. Remove the saucepan from the heat and let the oil cool to room temperature, about 1 hour. This slow cooling allows the flavors to meld beautifully.
4. Strain the oil through a fine-mesh sieve into a clean glass bottle, pressing lightly on the cardamom pods to extract every bit of flavor.
5. Seal the bottle and store the infused oil in a cool, dark place for up to 1 month. The flavor intensifies over time, so consider waiting a few days before using for the best taste.

Nowhere does the magic of this oil shine brighter than when drizzled over a warm piece of crusty bread or used as the base for a vinaigrette, its velvety texture and nuanced flavor transforming the simplest dishes into something extraordinary.

Bay Leaf Infused Olive Oil

Musing over the quiet hum of the kitchen, I find myself drawn to the simplicity of infusing olive oil with bay leaves, a process that transforms the ordinary into something subtly extraordinary.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 5 fresh bay leaves

Instructions

1. In a small saucepan, combine 1 cup of extra virgin olive oil and 5 fresh bay leaves.
2. Heat the mixture over low heat (approximately 150°F) for 10 minutes, ensuring the oil does not simmer or smoke. Tip: Use a kitchen thermometer to monitor the temperature accurately.
3. Remove the saucepan from heat and let the oil cool to room temperature, allowing the bay leaves to steep for an additional 30 minutes. Tip: Covering the saucepan with a lid during this step helps retain the aromatic compounds.
4. Strain the oil through a fine-mesh sieve into a clean, dry bottle, discarding the bay leaves. Tip: For a clearer oil, line the sieve with cheesecloth before straining.
5. Seal the bottle and store the infused oil in a cool, dark place for up to 1 month.

Nowhere does the essence of bay leaves shine more brightly than in this golden oil, its flavor deepening over time. Drizzle it over roasted vegetables or incorporate it into dressings for a whisper of herbal complexity.

Fennel Infused Olive Oil

Evening light filters through the kitchen window, casting a golden glow over the counter where a bottle of olive oil and fresh fennel bulbs await. This fennel infused olive oil is a simple yet profound way to capture the essence of summer, blending the oil’s richness with the herb’s sweet, licorice-like notes.

Ingredients

• For the infusion:
  • 2 cups extra virgin olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 tsp fennel seeds

Instructions

1. In a small saucepan, combine 2 cups of extra virgin olive oil and 1 thinly sliced large fennel bulb over low heat.
2. Add 1 tsp of fennel seeds to the saucepan, stirring gently to distribute them evenly throughout the oil.
3. Heat the mixture slowly, ensuring the temperature does not exceed 150°F to preserve the oil’s quality and the fennel’s delicate flavors. Use a kitchen thermometer to monitor the temperature closely.
4. Allow the mixture to infuse for 30 minutes, stirring occasionally to prevent any ingredients from sticking to the bottom of the pan.
5. Remove the saucepan from heat and let the oil cool to room temperature, which will take about 1 hour. This gradual cooling process helps the flavors meld more harmoniously.
6. Strain the oil through a fine-mesh sieve into a clean bottle or jar, pressing lightly on the fennel to extract all the infused oil. Discard the solids.
7. Seal the bottle or jar tightly and store it in a cool, dark place for up to 2 weeks. For longer storage, refrigerate and use within 2 months, bringing to room temperature before use to enjoy its full flavor profile.

Mellow and aromatic, this fennel infused olive oil drizzles like liquid gold over grilled vegetables or fresh salads, adding a whisper of anise and a touch of elegance to every dish it graces.

Clove Infused Olive Oil

Whispering to the quiet of the kitchen, the process of infusing olive oil with cloves is a gentle dance of patience and warmth, a simple yet profound way to elevate everyday cooking with a touch of aromatic depth.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 10 whole cloves

Instructions

1. In a small saucepan, combine 1 cup of extra virgin olive oil and 10 whole cloves.
2. Heat the mixture over low heat, ensuring the temperature does not exceed 150°F to preserve the oil’s quality and the cloves’ delicate flavors.
3. Let the oil infuse for 30 minutes, stirring occasionally to encourage the cloves to release their essence.
4. After 30 minutes, remove the saucepan from the heat and allow the oil to cool to room temperature, which will take about 1 hour.
5. Once cooled, strain the oil through a fine-mesh sieve or cheesecloth into a clean, airtight container, discarding the cloves.
6. Store the clove-infused olive oil in a cool, dark place to maintain its flavor and aroma for up to 1 month.

Silky and subtly spiced, this clove-infused olive oil drapes over dishes with a whisper of warmth, perfect for drizzling over roasted vegetables or as a base for a vinaigrette that dances with depth.

Cumin Infused Olive Oil

Today, as the light fades softly into the evening, I find myself drawn to the simplicity and warmth of creating something truly special in the kitchen. Cumin infused olive oil, a humble yet transformative condiment, has been my companion in many quiet moments, offering both comfort and a touch of culinary magic.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 2 tablespoons whole cumin seeds

Instructions

1. In a small saucepan, combine 1 cup of extra virgin olive oil and 2 tablespoons of whole cumin seeds.
2. Heat the mixture over low heat, stirring occasionally, until the oil reaches 150°F. Use a cooking thermometer to monitor the temperature closely to avoid overheating.
3. Once the oil reaches the desired temperature, remove the saucepan from the heat and let it cool to room temperature. This slow infusion process allows the cumin to impart its flavor fully without burning.
4. Strain the oil through a fine-mesh sieve into a clean glass bottle or jar, discarding the cumin seeds.
5. Seal the container tightly and store the cumin infused olive oil in a cool, dark place for up to a month. For the best flavor, use within two weeks.

The resulting oil carries the earthy, slightly citrusy notes of cumin, transforming even the simplest dishes with its depth. Drizzle it over roasted vegetables or use it as a base for dressings to add a layer of warmth and complexity to your meals.

Parsley Infused Olive Oil

Now, as the evening light fades, let’s embrace the simplicity of creating something both nourishing and elegant. Parsley infused olive oil is a testament to how a few thoughtful moments in the kitchen can yield a condiment that elevates every dish it touches.

Ingredients

• For the infusion:
  • 1 cup extra virgin olive oil
  • 1/2 cup fresh parsley leaves, tightly packed

Instructions

1. Gently rinse the parsley leaves under cold water to remove any dirt, then pat them dry thoroughly with a clean kitchen towel. Ensuring the parsley is completely dry prevents water from spoiling the oil.
2. In a small saucepan, combine the olive oil and parsley leaves. Heat over the lowest possible setting for about 5 minutes, or until the oil is just warm to the touch. This slow infusion preserves the parsley’s delicate flavors without burning.
3. Remove the saucepan from the heat and let the mixture cool to room temperature, allowing the flavors to meld beautifully. This patience rewards you with a more nuanced taste.
4. Once cooled, strain the oil through a fine-mesh sieve into a clean, dry bottle, pressing lightly on the parsley to extract all its essence. Discard the used parsley leaves.
5. Seal the bottle tightly and store it in a cool, dark place. The infused oil will keep for up to two weeks, its flavor deepening over time.

Creating this parsley infused olive oil leaves you with a vibrant, herbaceous condiment that dances on the palate. Drizzle it over roasted vegetables or whisk it into vinaigrettes for a whisper of green in every bite.

Conclusion

These 25 infused olive oil recipes offer a treasure trove of flavors to elevate any meal, from simple weeknight dinners to special occasions. Tempt your taste buds and experiment with these delightful combinations. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!