Infused Olive Oil Recipes

I love gifting these infused olive oils because they look stunning, feel personal, and make everyday meals instantly more special. With flavors like lemon thyme, chili, and fresh herbs, each bottle feels like a little kitchen treasure.

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I’m obsessed with infused olive oil because it feels fancy without acting precious. I love how extra virgin olive oil turns into something I actually want to drizzle on everything: crusty bread, roasted potatoes, grilled chicken, even plain eggs when lunch is looking sad.

And lemon zest? Sharp, bright, a little bossy in the best way.

I keep bottles around for quick dinners, but I also adore giving them away because they look gorgeous and taste useful, not like some random kitchen clutter. Pretty, punchy, edible gifts.

The kind I’d happily keep for myself if nobody were watching. No apologies.

Ingredients

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Lemon thyme oil tastes bright, clean, and a little fancy without trying too hard.
It’s great on fish, roasted potatoes, salads, or warm bread.
Plus, the thyme keeps the lemon from feeling too sharp.
Chili oil brings heat, color, and that little restaurant-style kick.
It’s perfect for pizza, eggs, noodles, soups, or grilled veggies.
Basically, use it when dinner feels a bit too polite.
Mixed herb oil is cozy, green, and super easy to love.
It works with chicken, pasta, beans, tomatoes, or crusty bread.
If there’s garlic, it gets richer and more savory fast.

Ingredient Quantities

Lemon and Thyme Infused Olive Oil
- 1 cup (240 ml) extra virgin olive oil
- Zest of 1 large lemon (about 1 tablespoon), peeled thinly, no white pith
- 4 to 6 fresh thyme sprigs, gently bruised
- Optional: 1/4 teaspoon flaky sea salt

Chili Infused Olive Oil
- 1 cup (240 ml) extra virgin olive oil
- 1 to 2 tablespoons crushed red pepper flakes, adjust for heat
- 1 small dried hot chili or 1 teaspoon smoked paprika for depth, optional
- Optional: 1/4 teaspoon coarse salt

Herb Infused Olive Oil (Mixed Herbs)
- 1 cup (240 ml) extra virgin olive oil
- 2 to 3 tablespoons total fresh herbs, a mix of rosemary, basil, and oregano or parsley
- 2 small fresh rosemary sprigs and 4 to 6 basil leaves included in the mix
- Optional: 1 garlic clove, lightly crushed, if you like garlic flavor

How to Make this

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1. Sterilize and dry three clean glass bottles or jars with tight-fitting lids and measuring cups or a small saucepan ready for warming.

2. For each cup of extra virgin olive oil, measure oil into a small saucepan and warm gently over very low heat until it registers 120 to 140 F (49 to 60 C) or is warm to the touch, not bubbling.

3. Prepare flavorings: peel thinly only the yellow zest of 1 large lemon avoiding white pith; gently bruise 4 to 6 thyme sprigs; measure 1 to 2 tablespoons crushed red pepper flakes and optionally set aside 1 small dried hot chili or 1 teaspoon smoked paprika; wash and pat dry 2 small rosemary sprigs, 4 to 6 basil leaves and any other fresh herbs to total 2 to 3 tablespoons, and lightly crush an optional garlic clove.

4. Combine warmed oil with flavorings in separate heatproof jars or bowls: lemon zest and thyme for Lemon and Thyme Oil; red pepper flakes and optional dried chili or smoked paprika for Chili Oil; mixed fresh herbs and optional crushed garlic for Herb Infused Oil.

5. Let the mixtures steep at room temperature, partially covered, for 1 to 2 hours for a bright, fast infusion or up to 24 hours for stronger flavor. For a quicker, deeper infusion, keep the jars in a warm water bath at about 120 F (49 C) for 30 to 60 minutes.

6. Taste after the chosen infusion time and adjust if needed by adding a little more herb, zest, or spice and steeping another 30 minutes.

7. Strain each oil through a fine mesh sieve or cheesecloth into the sterilized bottles to remove solids. If you prefer a textured look, leave one sprig or a whole dried chili in the bottle for presentation.

8. Add optional finishing salt to taste: about 1/4 teaspoon flaky sea salt to Lemon and Thyme Oil and 1/4 teaspoon coarse salt to Chili Oil, then gently roll the bottles to distribute.

9. Cool completely, seal tightly, label with date and contents, and store in a cool dark place for up to 2 weeks if fresh herbs or garlic were used, or up to 1 month refrigerated to be extra safe; shelf life is longer for fully dried infusions but always check for off odors or cloudiness.

10. Serve these oils drizzled over salads, grilled vegetables, bread for dipping, or use them to finish pasta and roasted dishes.

Equipment Needed

1. Three clean glass bottles or jars with tight fitting lids
2. Small saucepan or heatproof measuring cup for warming oil
3. Instant read thermometer (or thermometer probe)
4. Measuring spoons and 1 cup measuring cup
5. Heatproof bowls or jars for combining oil and flavorings
6. Fine mesh sieve or cheesecloth for straining
7. Small funnel for bottling
8. Kitchen tongs or slotted spoon for handling herbs and chilies
9. Labels and permanent marker for dates and contents

FAQ

How long will infused olive oil keep?

Store in a cool, dark place for up to 2 weeks if fresh herbs or citrus are used. If you fully dry herbs and remove all moisture, you can keep it up to 1 month. Always refrigerate garlic-infused oil and use within 1 week for safety.

Is it safe to infuse oil with fresh garlic or herbs?

Fresh garlic and fresh herbs can create a low acid, anaerobic environment that risks botulism if stored at room temperature. To be safe, refrigerate garlic-infused oil and use within 7 days or follow a safe hot-infusion method and strain out solids before storing longer.

Should I heat the oil to infuse or do a cold infusion?

Cold infusion gently transfers delicate aromatics and preserves fresh flavors. A short warm infusion over low heat for 10 to 20 minutes speeds extraction and is safer for garlic because it reduces microbial risk. Avoid overheating the oil so it does not smoke or lose vibrancy.

How do I control the intensity of chili oil?

Start with less crushed red pepper and taste after a few hours or a day. More time equals more heat. Remove whole dried chiles or strain the oil when it reaches your desired spice level to prevent it from becoming too hot.

Do I need to strain the oil before storing?

Yes. Straining out solids like zest, herb sprigs, garlic or chiles stops ongoing flavor extraction and reduces spoilage risk. Use a fine mesh sieve or cheesecloth and store only the clarified oil for longer life.

How should I use these infused oils in cooking?

Lemon thyme oil is lovely on salads, grilled fish and vegetables. Chili oil finishes pizzas, noodles and stir fries. Mixed herb oil is great for dipping bread, drizzling on roasted vegetables and brightening soups or marinades.

Infused Olive Oil Recipes Substitutions and Variations

Lemon zest
- Lime zest – similar bright acidity with a slightly bitter finish
- Orange zest – sweeter, floral citrus note, great for salads and dressings
- Preserved lemon rind, finely chopped – intense salty citrus depth in small amounts
Thyme
- Oregano – earthier and more pungent, works well with Mediterranean flavors
- Marjoram – milder, sweeter and floral, gentler on delicate dishes
- Rosemary (use sparingly) – piney and robust, good for roasting or grilled uses
Crushed red pepper
- Cayenne powder – more uniform heat, use less for equal spice
- Aleppo pepper flakes – moderate heat with fruity, slightly tangy undertone
- Fresh sliced chiles (e.g., Fresno or Thai) – brighter, fresher heat and aroma
Garlic clove (optional)
- Shallot, thinly sliced – subtler allium sweetness, less sharp than raw garlic
- Roasted garlic paste – mellow, caramelized garlic flavor without raw bite
- Garlic powder – for a milder, more shelf-stable garlic note; use sparingly

Pro Tips

1. Warm the oil gently and use a thermometer. Keep the oil between about 120 and 140 F so the flavors bloom without cooking or burning the aromatics. If you do not have a thermometer, heat until it is pleasantly warm to the touch and no steam rises.

2. Mind safety with fresh garlic and herbs. Fresh garlic and any fresh herb left submerged can invite bacterial growth if stored at room temperature for long. If you use fresh garlic or herbs, refrigerate the oil and use it within 1 to 2 weeks. For longer shelf life, use fully dried herbs and dried chilis.

3. Dry everything thoroughly before infusing. Any water on zest or herb leaves will shorten shelf life and can make the oil cloudy. Pat herbs and zest completely dry and make sure jars are bone dry after sterilizing.

4. Taste as you go and adjust gently. Start with the lower end of the zest or spice amounts, steep, then sample. Let the oil rest a few hours to meld, then add a bit more herb or chili and continue steeping if you want more punch. For pretty bottles leave one fully dried chili or a single well dried herb sprig inside for visual appeal while keeping safety in mind.

Infused Olive Oil Recipes

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

119

kcal

Equipment: 1. Three clean glass bottles or jars with tight fitting lids
2. Small saucepan or heatproof measuring cup for warming oil
3. Instant read thermometer (or thermometer probe)
4. Measuring spoons and 1 cup measuring cup
5. Heatproof bowls or jars for combining oil and flavorings
6. Fine mesh sieve or cheesecloth for straining
7. Small funnel for bottling
8. Kitchen tongs or slotted spoon for handling herbs and chilies
9. Labels and permanent marker for dates and contents

Ingredients

Lemon and Thyme Infused Olive Oil
1 cup (240 ml) extra virgin olive oil
Zest of 1 large lemon (about 1 tablespoon), peeled thinly, no white pith
4 to 6 fresh thyme sprigs, gently bruised
Optional: 1/4 teaspoon flaky sea salt
Chili Infused Olive Oil
1 cup (240 ml) extra virgin olive oil
1 to 2 tablespoons crushed red pepper flakes, adjust for heat
1 small dried hot chili or 1 teaspoon smoked paprika for depth, optional
Optional: 1/4 teaspoon coarse salt
Herb Infused Olive Oil (Mixed Herbs)
1 cup (240 ml) extra virgin olive oil
2 to 3 tablespoons total fresh herbs, a mix of rosemary, basil, and oregano or parsley
2 small fresh rosemary sprigs and 4 to 6 basil leaves included in the mix
Optional: 1 garlic clove, lightly crushed, if you like garlic flavor

Directions

Sterilize and dry three clean glass bottles or jars with tight-fitting lids and measuring cups or a small saucepan ready for warming.
For each cup of extra virgin olive oil, measure oil into a small saucepan and warm gently over very low heat until it registers 120 to 140 F (49 to 60 C) or is warm to the touch, not bubbling.
Prepare flavorings: peel thinly only the yellow zest of 1 large lemon avoiding white pith; gently bruise 4 to 6 thyme sprigs; measure 1 to 2 tablespoons crushed red pepper flakes and optionally set aside 1 small dried hot chili or 1 teaspoon smoked paprika; wash and pat dry 2 small rosemary sprigs, 4 to 6 basil leaves and any other fresh herbs to total 2 to 3 tablespoons, and lightly crush an optional garlic clove.
Combine warmed oil with flavorings in separate heatproof jars or bowls: lemon zest and thyme for Lemon and Thyme Oil; red pepper flakes and optional dried chili or smoked paprika for Chili Oil; mixed fresh herbs and optional crushed garlic for Herb Infused Oil.
Let the mixtures steep at room temperature, partially covered, for 1 to 2 hours for a bright, fast infusion or up to 24 hours for stronger flavor. For a quicker, deeper infusion, keep the jars in a warm water bath at about 120 F (49 C) for 30 to 60 minutes.
Taste after the chosen infusion time and adjust if needed by adding a little more herb, zest, or spice and steeping another 30 minutes.
Strain each oil through a fine mesh sieve or cheesecloth into the sterilized bottles to remove solids. If you prefer a textured look, leave one sprig or a whole dried chili in the bottle for presentation.
Add optional finishing salt to taste: about 1/4 teaspoon flaky sea salt to Lemon and Thyme Oil and 1/4 teaspoon coarse salt to Chili Oil, then gently roll the bottles to distribute.
Cool completely, seal tightly, label with date and contents, and store in a cool dark place for up to 2 weeks if fresh herbs or garlic were used, or up to 1 month refrigerated to be extra safe; shelf life is longer for fully dried infusions but always check for off odors or cloudiness.
Serve these oils drizzled over salads, grilled vegetables, bread for dipping, or use them to finish pasta and roasted dishes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.