Kitchen Basics: How to Make Infused Olive Oils

We found these bottles, which are the perfect size for a small batch.

Ingredients:
– 3/4 cup extra virgin olive oil

– peel of 1 lemon

Instructions:
1. Make sure as much of the pith as possible is removed from your lemon peel. See our limoncello recipe for instructions on how to do that.

2. Combine oil and lemon peel in a small saucepan over low heat.

3. Let oil and lemon simmer over low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.

4. Strain out lemon peels, and pour oil into a clean dry glass container. (You can add additional lemon peels to the container like we did if you want.)

5. Store in the refrigerator for up to two weeks.

This step will be the same for each of the following recipes. Measure out 3/4 cup of olive oil and add it to a small saucepan. You might have to adjust the recipe depending on how big your bottles are.

Add the peels to the oil, and turn the burner on to low. Then it just has to simmer.

You can add a few additional lemon peels to the bottle if you want. That way you can tell which oil is which!

We like to pour the olive oil over a crostini with lemon zest and a creamy cheese like goat cheese or ricotta.

Ingredients:
– 3/4 cup extra virgin olive oil

– 1 bunch mixed herbs (rosemary, sage, thyme)

Instructions:
1. Wash and fully dry the fresh herbs.

2. Combine herbs and olive oil in a small saucepan over low heat.

3. Let oil and herbs simmer over low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.

4. Strain out the herbs, and pour into a clean, dry glass container. (You can add an additional sprig of herbs to the jar if you want.)

5. Store in the refrigerator for up to two weeks.

We chose to use rosemary, sage, and thyme for our herbed oil.

Let it simmer to bring out the flavors.

We added a sprig of rosemary to this bottle.

Pour slowly so you don’t spill, and only fill to the neck of the bottle.

Use herbed olive oil in place of regular olive oil in salad dressings for extra flavor.

Ingredients:
– 3/4 cup extra virgin olive oil

– 2 tablespoons dried chilis

Instructions:
1. Combine chilis and olive oil in a small saucepan over low heat.

2. Let oil and herbs simmer over low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.

3. Strain out chilis, and pour into a clean, dry glass container. (You can add additional chilis to the bottle if you want.)

4. Store in the refrigerator for up to two weeks.

Into the saucepan they go!

Extra chiles will keep the oil from losing it’s flavor.

You might have a bit of oil left over if you put a lot of chiles in your bottle.

A little bit of this oil will make your next ramen night 10 times better, trust us!

Ingredients:
– 3/4 cup extra virgin olive oil

– 2 garlic cloves, peeled

– 1 teaspoon black peppercorns

Instructions:
1. Combine garlic cloves, black peppercorns, and oil in a small saucepan over low heat.

2. Let oil, garlic, and peppercorns simmer over low heat for approximately 20 minutes. You just want the oil to warm, not cook or spatter.

3. Strain out the garlic and peppercorns, and pour into a clean, dry glass bottle. (You can add extra peppercorns to the bottle if you want.)

4. Store in the refrigerator for up to two weeks.

Add the peppercorns and garlic.

For a more intense flavor you can smash the garlic cloves and the peppercorns first. Just be sure to strain it with a mesh strainer or piece of cheesecloth if you do so.

Once again, the peppercorns in this oil will help you keep each flavor straight.

If you don’t have a liquid measuring cup to pour from, you can also use a funnel for these bottles.

This is the perfect way to top off plain pasta! Especially when you add pepper and a little Parmesan cheese.

What kind of infused oils do you want to try? Tell us in the comments!