How to Infuse Olive Oil at Home

Infused olive oil is olive oil that has taken on the flavors of another ingredient—usually an aromatic like rosemary, thyme, oregano, garlic, citrus, or chili peppers. You can drizzle infused olive oil on bread and soups or incorporate it into salad dressings and marinades for extra flavor. It also makes a great homemade gift for friends and family.

Here’s how to make infused olive oil in your home kitchen:

1. 1. Prepare the ingredients. The best mix-ins for infused olive oil are dried herbs and spices. Dry ingredients will give your oil the longest shelf life since they won’t introduce extra moisture that can cause it to go bad. When incorporating fresh ingredients like garlic cloves or lemon peels, be sure to use the infused oil within a few days to prevent bacteria growth. Any dirt or debris on the ingredients will make its way into the oil, so ensure your aromatics are clean and dry. Learn how to dry fresh herbs.
2. 2. Warm the oil and aromatics. In a small saucepan over low heat, warm, good-quality extra-virgin olive oil with your desired mix-ins for at least twenty minutes. The simmering process will help the aromatics release their flavors into the oil. Alternatively, microwave the oil and flavorings together in a microwave-safe bowl with a lid for three to four minutes.
3. 3. Let the oil cool. Let the mixture steep on the stovetop or in the microwave until it reaches room temperature.
4. 4. Pour into a sealable container. Pour the mixture—add-ins and all—into a sealable container like a Mason jar or glass bottle. You can use a strainer to remove the solids, but leaving the additives in is aesthetically pleasing and gives the oil extra time to steep and absorb all of the flavors from the aromatics.
5. 5. Store properly in an airtight container. Store your infused olive oil in an airtight container until you’re ready to use it. Keep infused olive oil in a cool, dark place. To extend the shelf life of infused olive oil, pour it into ice cube trays, and freeze to solidify.

DIY infused olive oil can last anywhere from two days to three months, depending on the moisture content of your ingredients. Oil infused with moisture-heavy ingredients like garlic, citrus peels or lemon zest, or fresh herbs will have a much shorter shelf life, while oil made with dried ingredients like dried rosemary sprigs or dry chili peppers will have a longer shelf life.

In general, monitor your oil for signs of cloudiness—if it begins to get cloudy or discolored, discard and make a new batch.

Homemade infused olive oil is safe when used within its shelf life. Use fresh-herb-infused olive oil or garlic-infused olive oil within a week of making it—ideally, make it fresh anytime you want it.

If infused olive oil sits for too long, it can develop Clostridium botulinum spores, which can cause food-borne botulism. This rare illness can be harmful to young children and people who are pregnant or have compromised immune systems.

To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like fish and clams when you sign up for the MasterClass Annual Membership.