Last week I shared my first round of DIY holiday gifts (homemade seasoning mixes). This week, I tried homemade infused olive oils for the first time. It was a MAJOR success!
I love olive oil and flavored olive oils are even better.
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Homemade Infused Olive Oil
Olive Oil Uses
Now that I have these homemade infused olive oils, I’m discovering just how delicious and versatile they really are. As displayed here, these homemade infused olive oils are great food gift ideas for hosts as well as thoughtful gifts for friends and family.
I may or may not have gone to town with the chili and garlic oil and just a loaf of bread. No judgement!!
While the oils are tasty alone, they have so many other uses. They’re great on pasta dishes – either as the sauce (mix with some pasta water to make it less oily and more palatable) or just drizzled over the top.
They make delicious marinades for meat and veggies. It’s so easy too. Just let the meat or veggies sit in the infused oil for at least 30 minutes before grilling or roasting!
I also love them drizzled on salads and atop soups. They’re great ‘finishers’ for just about any dish!
Chili infused olive oil
I don’t have a recipe titled “chili infused olive oil” below, but it’s really the same recipe as how to make garlic infused olive oil – you can omit the garlic if you like.
I personally love the spicy-garlic infused olive oil with bread or pizza, but it’s entirely up to you! And of course the herb infused olive oil is good on bread and pizza too!!
Homemade Food Gifts
These olive oils are simple to make and these cute hermetic glass jars are the perfect size for a homemade gift.
I went easy with the decorations, wrapping twine around the necks of the bottle 8-10 times and tying a bow; and I let the ingredients speak for themselves. If you want to jazz up this gift, give it with a loaf of bread and a saucer to serve the oil.
Also, make sure to use a higher quality olive oil. It doesn’t have to be expensive, just make sure it’s extra virgin and in a dark or opaque container. You can buy in bulk to cut back on prices.
A note about timing. These oils are only good for about one week, so you want to make these fairly last minute. The great part is you can make one gift or as many as you need when the time comes!
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Other Homemade Food Gifts
Homemade Seasoning Mixes
Honey Peanut Butter
Mixed Nut + Seed Butter
Homemade Salad Dressings
Sugared Mixed Nuts
How to Serve Infused Olive Oils
If you aren’t giving these away, at least share these tasty mixes with your guests.
Since the oils can look similar in small plates or bowls, I like to include the main flavoring ingredient in the dish. For the garlic/chili, just let the bits come out of the bottle. For the rosemary, I like to use a fresh piece of rosemary – same for the lemon with a piece of the skin!
P.S. You can see this recipe on Refinery29’s YouTube Channel!
INFUSED OLIVE OILS
Ingredients
How do you make lemon infused olive oil?
- 1 cup extra virgin olive oil
- peel from 2 lemons
How do you make garlic infused olive oil (spicy option)?
- 1 cup extra virgin olive oil
- 6 garlic cloves peeled
- 1½ teaspoons chili flakes*
How do you make rosemary infused olive oil?
- 1 cup extra virgin olive oil
- 4 washed and completely dried rosemary sprigs** about five inches long
Instructions
Lemon Olive Oil
- Warm lemon peel and olive oil together over very low heat for twenty minutes. Cool half-hour. Break lemon peel into jar. Pour olive oil into bottle with funnel. Seal.
Garlic Chili Olive Oil
- Warm olive oil, garlic, and chili flakes if using over low heat for eight to ten minutes until garlic is lightly brown. Remove from heat. Let cool.
- Remove garlic and slice. Place garlic in bottle.
- Pour olive oil and chili flakes into bottle with funnel. Seal.
Rosemary Olive Oil
- Warm rosemary and olive oil together over very low heat for five to seven minutes. Cool half-hour.
- Place rosemary in jar. Pour olive oil into bottle with funnel. Seal.
Julia says
These sound yummy, and the process seems simple. I’m wondering if it’s all right to add clean herbs directly to a small bottle of oil, say a sprig of thyme or rosemary into a bottle of virgin olive oil. Thank you.
Luci Petlack says
Hi Julia! Do you mean adding a fresh sprig to the bottle of infused olive oil after you’ve cooked in like the recipe here shows? If so, then, yes, but it needs to be COMPLETELY dry. If you mean just adding herbs to uncooked olive oil to infuse – that is certainly an option. It takes a few weeks, stored in a cool dark place, to make it. Let me know if you have any other questions. xo, Luci
Therese says
I made the infused olive oils as Christmas gifts according to the directions and they came out perfectly!! Thank you for the recipe!!!🎄🎄
Luci Petlack says
This makes me so happy to hear!! Seasons Eatings! xo, Luci
Belinda J Hughes says
Can you put the rosemaryor any herbs in a dehydrator for a little while to dry it even more?
Luci Petlack says
Hi Belinda! It certainly wouldn’t hurt to ensure they’re so definitely dry. I have also heard about citric acid soaks beforehand, but I haven’t had a chance to try those yet. Let me know if you have any more questions! xo Luci
Nathan says
That spicy garlic option is absolutely calling my name! I’ve never infused olive oil before but this looks so easy to do, so I can’t wait to try it!
Kathleen says
This is a great idea for gift giving. Like the variety too.
Stephanie says
There was a farm near my childhood home that made different olive oils like this, and they cost a fortune. So pretty, too! I always wanted to buy one for my mom but couldn’t afford one. Definitely making it now!
Elizabeth says
Oh how I wish I had a big crusty loaf of bread to sop in these oils right now! These look amazing and will make a lovely gift. Thanks for sharing.
Charles says
These look like great gifts! Bring on the homemade bread! Happy Thanksgiving!
Sheri says
LOVE your ideas! Do you mind sharing where I can find these darling bottles? I’m planning on making some of these for party favors for my daughter’s baby shower whose name is going to be Olive!
Luci Petlack says
What and ADORABLE idea!! I love it. You can find these jars on Amazon in a set of 6! I hope it goes wonderfully. xo Luci
Luci Petlack says
The link is in the above comment, but it’s hard to see, so here it is again…https://bit.ly/2ObDns3
Carmen Barone says
That was absolutely delicious not only myself but my two youngest children horked down every drop!!! Yumbo 😋
Mauri says
Have you tried infusing with roasted chiles – like Hatch? They’re already soft so I’m thinking the longer, uncooked process might be better? Same for carmelized garlic? And should I strain the oil? I love this idea – I’m a bread baker as well and these would be the perfect pair. But I should would like a longer shelf life.
Luci Petlack says
Hi Mauri,
I haven’t tried doing this with roasted chiles, but I bet it would be delicious! I’m not sure the method used would matter regarding the softness of the chiles.
For chiles or the caramelized you could always strain it or I often like little bits of the flavor that’s infusing the oil. If you’re worried about cloudiness, that might be unavoidable – something we’ll have to try to know.
And, yes, the shelf-time is the only thing. I will say that I often keep my oils a bit longer than stated, but I have to be upfront about the botulism concern.
If you get to trying any of these combinations before me, i would LOVE to hear how it goes! I’m always looking to update the post with more recipe attempts.
xo
Luci
Lorraine says
Im looking to give these out as favors for my daughter’s bridal shower. If I simmer rosemary in the oil for 20 minutes, cool completely, then add rosemary to jar and pour oil over it, is that the correct way? Do I need to use different fresh, dry sprigs of rosemary in the jars, of I can use what was heated up? Also, what is the procedure for using fresh basil?
Luci Petlack says
What a sweet idea, Lorraine! Yes, you have the procedure correct. You could use the same sprig if you wanted, but I might recommend using different sprigs, so you aren’t dealing with dripping, oily rosemary as you’re trying to put it in the jar. You’ll also be able to get just the right size.
This heated infused olive oil recipe isn’t as long lasting as a typical store-bought version. Because you’ll want to give these away as gifts, I’d look into the longer practice of just letting the herbs sit in the olive oil in a dark place for about 2 weeks.
I actually haven’t tried doing basil-infused olive oil. I just looked up some recipes, however, and most of them suggest either blanched the basil and/or blending it into the oil.
Happy to answer any more questions you have.
Karen Weaver says
Why do the ones from the store have a longer, non refrigerated life?
Luci Petlack says
Hi Karen! Those oils likely haven’t been cooked (or they contain a preservative). You can make a longer lasting (shelf-stable) infused olive oil, but you combine the ingredients, seal it up, and let it sit in a cool, dark place. It’s just not as quick as most DIY gift needs are – but absolutely delicious!