The short answer: to make infused olive oil, warm 250 ml olive oil with 2 tablespoons of dried herbs or 1 to 2 teaspoons of chili flakes on the lowest heat for 15 to 20 minutes. Let it steep as it cools, strain it and keep it in the fridge for about a month. Fresh herbs, garlic or zest make a brighter oil that keeps only 4 days.
Infused olive oil is olive oil that has taken on the flavour of something else: rosemary, lemon, chili, garlic, thyme. One spoonful turns plain pasta, salad or bread into a dish with a flavour you chose. You need one pan and twenty minutes. The choice that matters most is fresh or dried, because it decides how long your oil keeps. This guide covers both, with ratios for the classic flavours.
| At a glance | |
|---|---|
| Time | 20 minutes, plus cooling |
| Ratio | About 2 tbsp dried herbs per 250 ml (1 cup) oil |
| Heat | Lowest setting, never bubbling hard |
| Keeps | Dried: about 1 month in the fridge. Fresh: 4 days |
Ingredients
- 250 ml (1 cup) olive oil
- Your flavouring: see the table below for amounts
- A clean, dry glass jar or bottle with a lid
Which olive oil? A mild or medium olive oil works best. A very peppery extra virgin oil competes with the flavouring and can turn bitter when warmed for long. Save your best oil for drizzling straight.
How to make infused olive oil
- Prepare the flavouring. Crush dried herbs lightly between your fingers. Lightly crack whole spices. If you use fresh herbs, wash them and dry them completely.
- Warm gently. Put the oil and the flavouring in a small pan on the lowest heat. Warm it for 15 to 20 minutes. You should see no more than the odd tiny bubble.
- Steep. Take the pan off the heat and let it cool completely. The flavour keeps building as it cools.
- Strain. Pour the oil through a fine sieve or a coffee filter into a clean, dry jar.
- Label and chill. Write the flavour and date on the jar and store it in the fridge.
Flavours and amounts
| Flavour | Per 250 ml oil | Best with |
|---|---|---|
| Rosemary | 2 tbsp dried, or 3 fresh sprigs | Bread, roast potatoes, lamb |
| Thyme and oregano | 1 tbsp of each, dried | Pizza, tomatoes, feta |
| Chili | 1 to 2 tsp dried flakes | Pasta, eggs, pizza |
| Lemon | Zest of 2 lemons | Fish, salads, green vegetables |
| Garlic | 6 to 8 sliced cloves | Almost everything |
| Peppercorn and bay | 1 tbsp peppercorns, 3 bay leaves | Soups, beans, marinades |
Garlic needs its own method and strict storage. See how to make garlic-infused olive oil safely. For a red, spicy oil poured over chili flakes, see how to make chili oil.
Warm or cold infusion?
- Warm infusion is fast. Twenty minutes of gentle heat draws out the flavour of dried herbs and spices. This is the method above.
- Cold infusion means leaving dried herbs in oil in the fridge for 1 to 2 weeks, shaking now and then. The flavour is softer. Use only dried ingredients for this, and keep the jar in the fridge the whole time.
- Slow infusion holds a steady, low heat for hours. It gives the deepest flavour. The NOIDS Herb Lab Oil function does this for you: put the oil and dried herbs in the Glass under the MAX mark, cover with the Dish Lid, turn the Rotary Control to Oil, and the cycle holds 100 °C (212 °F) for about 120 to 180 minutes before it cools by itself. Strain it with the Filter Set.
How to store infused olive oil safely
Fresh ingredients carry water. Under oil, with little oxygen, that is where harmful bacteria such as Clostridium botulinum can grow at room temperature. You cannot see, smell or taste them. That is why storage depends on what went in:
- Dried herbs, dried chili and whole spices: keep the strained oil in the fridge and use it within about a month. Penn State Extension allows up to 3 months; we use the shorter time.
- Fresh herbs, garlic, fresh chili or citrus zest: fridge, and use it within 4 days. The same rule applies to garlic confit.
- Freezer: any infused oil freezes well in an ice-cube tray for up to 3 months.
- Olive oil turns cloudy and firm in the fridge. That is normal. It clears again at room temperature in a few minutes.
Gift bottles
A bottle of infused olive oil makes a good gift, as long as the recipient knows to keep it cold. Use dried herbs and spices only, strain them out, and add a label with the date and "keep in the fridge, use within a month". One dried chili or dried rosemary sprig in the bottle shows what is inside. Never put fresh sprigs or garlic cloves in a gift bottle.
Common mistakes
- Too much heat: herbs fry and turn bitter. Keep the heat as low as it goes.
- Wet herbs: water drops make the oil spoil faster. Dry fresh herbs completely.
- Leaving it on the counter: homemade infused oil belongs in the fridge.
Questions
How long does homemade infused olive oil last?
Made with dried herbs or spices and strained, about a month in the fridge. Made with fresh herbs, garlic or zest, 4 days in the fridge. Any infused oil keeps about 3 months frozen.
Can I use fresh herbs in infused olive oil?
Yes, but dry them completely, keep the oil in the fridge and use it within 4 days. For an oil that keeps longer, use dried herbs.
Does infused olive oil need to be refrigerated?
Yes. Homemade infused oils should be kept in the fridge. Commercial infused oils are made with controlled processes, so follow their label.
Why is my infused olive oil cloudy?
Olive oil turns cloudy and thick in the fridge. It is harmless and clears at room temperature. Cloudiness at room temperature, bubbles or an off smell mean the oil has spoiled: throw it away.
What is the best oil for infusing?
A mild or medium olive oil for Mediterranean flavours. For a neutral base that lets the herb lead, use sunflower or rapeseed oil.
