Infused Olive Oils


Now that spring has arrived, I have devoted even more time to our garden and the herbs that we have been growing. To get as much use out of the produce growing on our property, as well as ingredients I tend to keep in my pantry, I infused olive oil using four different combinations. It’s a great way to make use of a variety of herbs, as well as other ingredients such as citrus, garlic, and peppers.


To infuse the oil, I simply heated it with the herbs and aromatics, let simmer gently for about five minutes, and bottled it once cooled. The amount of herbs completely depends on how potent you want the oil to be. I typically use about four sprigs of herbs per cup of oil, resulting in a delicate but still noticeable flavor. You can use any combination of ingredients, so long as they are appropriately infused. Soft herbs should be blended with the oil separately, whereas woody herbs and aromatics can be added directly to oil when heating. Aromatic ingredients, such as garlic and onion, can be lightly roasted in the oven to extract extra flavor before adding to oil for heating.


For the first combination, I used rosemary, mint, and orange rind, all from our very own garden.


For the second oil, I used roasted garlic, thyme, scallions, and ginger. I like to add the ingredients used to the bottle for presentation, and as a reminder of what’s inside.


The third infused oil included garlic, dry chiles, and basil. I love using this combination on meats, and to drizzle on pizza.


For the final oil, I used thyme, oregano, and rosemary from our garden. These oils add extra flavor and fragrance to all meals, making them great to have for multiple uses such as drizzling on meats, adding to salads, or just for dipping bread.



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