5 Simple Flavored Olive Oil Recipes
I don’t know if you’ve heard but we’re pretty big fans of olive oil here in the Middle East – especially flavored olive oil.
What can be better than pure extra virgin olive oil?
Pure extra virgin olive oil with an infusion of flavor.
From garlic to chili and every herb in between, there’s so many combinations we can use.
Infused olive oils have become more popular over recent years with more varieties popping up on our supermarket shelves.
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But I would argue that nothing tastes as good as making it yourself.
Especially when it comes to olive oil.
The process is so easy and you avoid purchasing a bad quality olive oil.
Infusion can do a magical job of masking the original olive oil’s flavor profile so I think some manufacturers can sneak in lower quality olive oil.
Make it at home and you won’t regret it.
In this post, I’m going to show you how to make five of my favorite flavored olive oils.
How To Make Flavored Olive Oil
The process for making different types of flavored oils is very similar, and only varies ever so slightly for each ingredient.
My first tip is to make sure you’re using the freshest ingredients so you really pop that flavor.
Old ingredients = poor tasting oil
Fresh ingredients = bold tasting oil
My second tip is to ensure that your ingredients are completely dry after washing.
Bacteria can develop in the water left on the ingredients that are put into the olive oil.
Let’s be safe!
Now for the infusing process…
There is a method where you cut up ingredients, add them to the olive oil, seal and leave for 1-2 weeks to infuse.
However, I think when you heat the oil first it gives it a bolder flavor and it also reduces the risk of any bacteria growth.
To do this, heat the oil with the ingredients in a pan over medium-low heat until it just begins to simmer.
The key is to add the infusing ingredient with cold oil and heat them together to maximize the infusing process.
Then remove it from the heat and let it cool.
With some ingredients you’ll want to strain the ingredients from the oil before storing it in your bottle.
I’ll explain which ones need this extra step below.
Once cooled, use a funnel to carefully pour your infused oil into your bottle.
It’s as easy as that!
Not only does this method gives you the best tasting olive oil, it is also a lot cheaper than the inflated flavored olive oils you’ll find in most supermarkets.
How Long Does Infused Olive Oil Last?
Flavored olive oils should last up to one month in the fridge.
However, if you start to see any signs of spoilage on the ingredients in the bottle, be wary and discard it.
You can also sanitize your bottles beforehand by boiling them.
This will also reduce the chances of any bacteria entering your olive oil.
Flavoured Olive Oils
These are five of my favorite and simplest infused olive oils to make.
I found most of these ingredients either in our own garden or from the farmers market.
The quality of the ingredients really do make a difference to the final taste.
Feel free to get creative and make new infusions!
After you get the infusion process down you can move on to the fused olive oil method which is when the olives are squeezed directly with the flavoring agent such as peppers, or lemon rinds etc.
But that is for another blog!
1. Garlic Infused Olive Oil
I like to slice my garlic into slices to help maximize the flavor.
I prepare about eight cloves and put four of the sliced cloves directly the bottle.
The others are added to about a cup and a quarter of extra virgin olive oil in a pan and place over medium heat.
Heat until just simmering.
Cover and cool for two hours.
Pour the oil into the bottle with the fresh sliced garlic and strain out the garlic that was in the pan.
2. Basil Infused Olive Oil
Wash basil and dry well.
Take several stems of basil, up to your taste level, and put them directly into the bottle.
Place additional basil stems in 1 and a quarter cup of extra virgin olive oil and heat until it begins to simmer.
Remove from heat and cover for two hours.
Pour the oil onto the fresh basil in the bottle while removing the basil that was heated in the oil.
3. Rosemary Infused Olive Oil
Wash rosemary and dry well.
Put a stem of rosemary directly into the bottle.
Place additional rosemary stems in 1¼ cup of extra virgin olive oil and heat until it begins to simmer.
Remove from heat and cover for two hours.
Pour the oil onto the fresh rosemary in the bottle.
4. Lemon Infused Olive Oil
Wash and dry the lemon and slice into small slices.
Put several slices directly into the bottle.
Add several slices into a pan with 1¼ cup olive and bring to a simmer.
Remove from heat and cover for two hours.
Pour oil into the bottle covering the fresh lemons.
5. Chili Infused Olive Oil
Place a whole pepper into the bottle.
Slice an additional pepper and place slices into a cup and a quarter of extra virgin olive oil.
Place pan over medium heat and bring to a simmer.
Cover and cool for two hours.
Pour oil into bottle with the whole pepper while straining out the slices.
