How to flavour olive oil

Follow

Herb-infused olive oil can make a great dressing for summer salads, a base for fresh pesto, or, form part of a flavoursome marinade. Buying flavoured oils can be super pricey, so we’ve put together four tasty recipes, so you can make DIY oils, minus the extravagant price tag!

Herb-infused olive oil

Lemon olive oil:

  • 2 whole lemons
  • ½ cup olive oil
  • One 4-oz glass bottle with cork
  1. Carefully strip one lemon of its zest, using a knife or peeler. Try to avoid getting any of the bitter white pith from underneath. You’ll need each strip to be long and wide. Put the zest strips into your bottle.
  2. Repeat the stripping process with your second lemon and set aside.
  3. In a saucepan heat your olive oil until you see a few small bubbles start to form on top. Make sure your oil is not smoking, if it starts to take it off the stove and allow it to cool for 10 minutes.
  4. Once the bubbles appear to turn off the stove.
  5. Put the zest of the second lemon into the warm olive oil and allow it to sit for 30 minutes.
  6. Once the 30 minutes is up, remove the zest from the olive oil.
  7. Pour the lemon oil into your bottle over the uncooked strips of lemon zest.
  8. Cork the bottle and store in the refrigerator or a dark, cool and dry place.

 

To make the garlic-infused olive oil:

  • ½ to ¾ cup whole, peeled garlic cloves
  • Juice of ¼ lime
  • 1 to 2 cup extra virgin olive oil
  • 2 4-oz glass bottles with cork
  1. Preheat oven to 325 F (163 degrees, gas mark 3).
  2. Place the garlic cloves in a bowl with the lime juice and stir. Allow this to sit for 15 minutes.
  3. Once the 15 minutes are up, drain the lime juice from the cloves and set the lime juice to one side.
  4. Spread out the garlic cloves in a small baking dish, making sure they are laid out as one layer.
  5. Pour olive oil over the garlic, making sure to pour enough to fully immerse the cloves.
  6. Roast in the hot oven for 30-45 minutes.
  7. Remove from the oven and allow to cool. The cloves should darken as it cools.
  8. Once cool, remove the cloves from the oil, and place them into a bowl.
  9. Pour the oil left into your bottle.
  10. You can opt to add the cloves to the bottle or leave them out and keep the oil as garlic-infused without the cloves. You can also opt to add the lime juice into the oil if you want a stronger lime flavour, but note it will separate from the olive oil.

 

To make the chilli-infused olive oil:

  • 1 tbsp red chilli flakes
  • 1 to 2 whole, dried Thai chillies (Optional for extra spice)
  • ½ cup olive oil
  • 1 4-oz glass bottle with cork
  1. Pour chilli flakes into your glass bottle.
  2. In a saucepan heat your olive oil until you see a few small bubbles start to form on top. Make sure your oil is not smoking, if it starts to take it off the stove and allow it to cool for 10 minutes.
  3. Once the bubbles appear to turn off the stove.
  4. Carefully pour warm oil into the bottle over the chilli flakes.
  5. Cork the bottle and store in the refrigerator or a dark, cool and dry place.

 

To make the rosemary-infused olive oil:

  • 3-4 sprigs rosemary
  • ½ cup olive oil
  • 1 4-oz glass bottle with cork
  1. Stuff rosemary sprigs into your glass bottle. Set aside.
  2. In a saucepan heat your olive oil until you see a few small bubbles start to form on top. Make sure your oil is not smoking, if it starts to take it off the stove and allow it to cool for 10 minutes.
  3. Once the bubbles appear to turn off the stove.
  4. Pour the warm oil into the bottle over rosemary. Don’t overfill.
  5. Cork the bottle and store in the refrigerator or a dark, cool and dry place.

If you want to grow your own olives, you can purchase your own Olive Tree from Mediterranean Plant Specialists, but be sure to do your research before choosing your ideal tree.