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.
Homemade Infused Olive Oil
Homemade Infused Olive OilOlive 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!
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
How to Serve Infused Olive OilsIf 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!
HOMEMADE INFUSED OLIVE OILS
I've never met anyone who didn't love infused olive oils but so few people have ever made them. These oils come together and minutes and are great drizzled over a soup or salad or just served with some good bread.
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
- 1 ½ teaspoons chili flakes*
- *This amount of chili flakes gives off a hint of spice when eaten with bread but nothing crazy (to me). Add more or less, depending on taste.
How do you make rosemary infused olive oil?
- 1 cup extra virgin olive oil
- 4 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.
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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.
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Place rosemary in jar. Pour olive oil into bottle with funnel. Seal.
Recipe Notes
Olive oils can be refrigerated for up to one week. To enjoy, simply remove olive oil from refrigerator and let sit for 15-20 minutes to return to a pourable consistency.
**It's important that your rosemary is completely dry. Wet rosemary (from washing) can quickly lead to unsafe food.
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Luci {Lucis Morsels} says
This is a genius idea! I mean who doesn't use olive oil?
Luci {Lucis Morsels} says
Awesome idea. I use olive oil most of the time (I actually don't even have vegetable oil) and use it as a substitute in cooking pretty often. I think the infused oils would work wonderfully in cooking, sautéing chicken, etc. Love this!
Sara says
The infused olive oil was very easy but the next day the oil was cloudy… what did I did I do wrong???
Could it be that the Rosemary I put in the jar was wet??
Luci Petlack says
Hi Sara! Yes, it probably was because the rosemary used was wet. Infused olive oil can be temperamental, especially with”wet” ingredients. Sadly, I think you may have some unsafe olive oil on your hands now. I’ll add a note to the recipe now to make sure to use only dry ingredients. I’m so sorry you had this experience and that you don’t have tasty infused olive oil to enjoy right now! Please let me know if you have any other questions. xo Luci
Kayla says
Is this just from the Rosemary being surface wet from washing? Or will this happen when using fresh herbs that are surface dry?
Luci Petlack says
Hi there! The wetness refers to washing it, so if you let it air dry on a towel or rack for an hour, it should then be totally fine!!
Luci {Lucis Morsels} says
I made these for hostess gifts all the time! After Thanksgiving, my mom and I will have a big "infusing" day (we also make Christmas cookies that day) so we have them on hand to give out!
Nina says
I am honestly in love with that picture. Happy Thanksgiving!
Luci Petlack says
Thanks, Nina!! Happy Thanksgiving to you as well!
Luci {Lucis Morsels} says
I'm so glad you like it. And I totally agree. We've been using ours ever since I made them, so I think everyone will love them!
Luci {Lucis Morsels} says
Thanks! We're an olive oil household too. I do want to try other oils (besides vegetable and coconut) but I haven't gotten there yet!
Luci {Lucis Morsels} says
Oh my gosh, what a fabulous tradition! That sounds like such a great day!
Luci Petlack says
How long do they last?
Luci Petlack says
I kept mine in my fridge and they lasted about a month. The oil hardens a bit, so you must give it time to come to room temperature and return to its normal consistency.They would probably last up to one week unrefrigerated.
HANNAH HEALY says
I love this! This is such a unique gift idea. I’m definitely saving this for mother’s day!
Karen @ Seasonal Cravings says
Such a great idea! I love infused oils and they give so much flavor to simple sauteed chicken and fish.
Nart at Cooking with Nart says
Can I just say that I JUST LOVE this idea SO MUCH? Yes, they would make perfect gifts but I’m probably gonna make them for myself, to be honest! I grow lemons and herbs but never thought about infusing olive oil with them. GREAT IDEA – I’ve pinned this for later 😉
Luci Petlack says
YES! Definitely make it for yourself – I do the same thing. The best part is you can make a lot or a little. And you can start experimenting with flavor combos too!! Enjoy!
Beth Pierce says
These are some great tips and ideas. I’m definitely going to give these a try. Thank you!
Biana says
What an awesome idea! Infused oils are so fun to both give and receive as gifts.
Cynthia Iliff says
Will it still have a good flavor if I don’t put the garlic/lemon peel/rosemary into the bottle with the oil? I reuse narrow neck bottles and find these pieces hard to remove.
Luci Petlack says
Yes, it will! The flavor infusion happens during the “cooking process.” Getting all the stuff out of reusable bottles can be a headache, I understand all too well! 🙂
jeanne hofvendahl says
I’m planning to make these for holiday gifts. Why do they only last a week? When I buy infused olive oils they have a normal olive oil shelf life. I’m really excited about the recipes.
Luci Petlack says
Each of the oils lasts a different amount of time. The garlic can start to develop botulism rather quickly. And if the rosemary is wet, the same is true.
When I’ve made these in the past, they’ve actually lasted fine for me longer than one week, but just to be safe, it’s best to make, gift, and enjoy the oils as soon as possible after making them.
I would guess that store-bought varieties likely have some sort of stabilizer or preservative in them to help them last longer.
Emily says
Hi there! I Just made these to pass around to family this weekend for Christmas. The garlic and chili one looks good, but the lemon one looks cloudy already. Will it settle once its fully cooled, or should I scrap that batch? 🙁
Luci Petlack says
Hi there! I didn’t have any cloudiness problems when I made these, so I had to look it up online. If it has settled, then it should be fine. The cloudiness can just be from sediment. If it hasn’t settled, I’m tempted to say that somehow moisture for in and it will spoil very quickly. I’d love to hear what happens though!
Eva says
Hi there, do these have to be stored in the fridge or can they be stored in the cupboard as well?
Thank you!
Luci Petlack says
Hi Eva! I’m so sorry I missed your comment last week. I think these are best stored in the refrigerator. They might be shelf stable for a few days, but the flavors and color for the olive oil itself is better in a cool/dark place. Please let me know if you have any more questions!
L says
This is a great recipe! Do the glass bottles have to be completely dry? I used all dry ingredients but realized after making my own oils, I may not have dried out the mason jars completely. Will this be a problem?
Luci Petlack says
I’m so glad you like the recipes! You know, I’m not entirely sure, but I fear it might be. I’d eat it up fast or try a new batch. I think the garlic and rosemary batches would have a bigger problem than the lemon or chili flake based on some internet research!