Best 7 Infused Olive Oil Recipes
Welcome to the ultimate guide to crafting your very own infused olive oil! Get ready to embark on a culinary adventure where you'll discover the art of transforming ordinary olive oil into a flavorful masterpiece. With this guide, you'll learn the essential techniques for infusing olive oil with a wide range of aromatic herbs, spices, fruits, and even vegetables. Whether you're a seasoned cook or just starting out, this journey will unlock a new world of culinary possibilities. Let's dive in and explore the delightful world of infused olive oils!
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN HERB INFUSED OLIVE OIL
Olive oil with Italian herbs.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 0.1 g, Fat 28 g, Fiber 0.1 g, SaturatedFat 3.9 g, Sodium 0.1 mg
ROSEMARY GARLIC INFUSED OLIVE OIL
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
Provided by Krystal
Categories 100+ Everyday Cooking Recipes
Time P7DT5m
Yield 24
Number Of Ingredients 3
Steps:
- Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg
HERB-INFUSED OLIVE OIL
For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.
INFUSED OLIVE OIL
Dip fresh hot bread into this easily prepared olive oil mixture.
Provided by BECKY SMITH
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h5m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together olive oil, coarsely ground black pepper, basil, coarse sea salt and red pepper. Cover and refrigerate the mixture. Allow it to sit approximately 1 hour before serving.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 0.1 g, Fat 27 g, Fiber 0.1 g, SaturatedFat 3.7 g, Sodium 55.6 mg
A NO-NONSENSE LEMON OREGANO INFUSED OLIVE OIL
This is truly a no nonsense way to serve fresh seafood. It is packed with the flavors of the Mediterranean. Excellent drizzled over grilled salmon, halibut or swordfish.
Provided by PaulaG
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Using a vegetable peeler or zester, cut the zest off the lemon in strips taking care not to cut into the white pith.
- In a small saucepan, over low heat, warm the olive oil, with garlic and strips of lemon zest for 10 minutes.
- Remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight. Strain the oil into a clean jar, discarding zest, garlic and oregano. Store as any olive oil.
- To use, lightly brush over seasoned fish, grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice.
ORANGE (OR LEMON) INFUSED OLIVE OIL
Steps:
- Cut the peel from 2 oranges or 3 lemons. Place the peel in a food processor with one cup of oil. Pulse until well blended. Let sit at room temperature for one hour, and then strain through a fine mesh strainer.
ROSEMARY-INFUSED OLIVE OIL - GIADA DE LAURENTIIS
Steps:
- In small saucepan, combine oil & rosemary. Cook over low heat until a thermometer reaches 180 F, about 5 minutes. Remove and let cool to room temp. Transfer the sprigs to a bottle, then add the oil. Seal and refrigerate up to 1 month
Tips:
- Choose the right type of olive oil. Extra virgin olive oil is the best choice for infusing, as it has a robust flavor and aroma. You can also use virgin olive oil, but the flavor will be less intense.
- Use fresh herbs and spices. Dried herbs and spices can be used, but they will not impart as much flavor as fresh ones.
- Use a variety of herbs and spices. This will create a more complex and interesting flavor profile.
- Experiment with different combinations of herbs and spices. There are endless possibilities, so don't be afraid to try new things.
- Let the olive oil infuse for at least two weeks. This will allow the flavors to fully develop.
- Store the infused olive oil in a cool, dark place. This will help to preserve the flavor and quality of the oil.
Conclusion:
Infused olive oil is a delicious and versatile condiment that can be used in a variety of dishes. It is also a great way to add flavor and complexity to your cooking. With a little experimentation, you can create your own unique infused olive oils that will impress your family and friends.
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