DIY Infused Cooking Oils

As I was thinking about what I wanted to make for the blog this month, I thought it would be fun to utilize some infused oils in recipes. I have made an infused oil in the past and it went okay, but not great. This time around I spent a lot of time reading and trying to learn instead of just winging it.


Infused oils are great in dressings, mixed with grains, drizzled on grilled veggies or as a simple dip for some crusty bread.

There are two different methods for making infused oils - heat infused and cold infused. Today I will share with you the details of each process.

To start off you need to establish a few things:

• What type of infused oil do you want to make?  

Some ideas for infuser ingredients are citrus, garlic, chilis or herbs. For an herb infused oil,  some suggestions would be basil, rosemary, oregano, chives, cilantro, parsley, or mint.  For a citrus infused oil, only use the zest, no juice. Simply use a vegetable peeler and remove the zest in strips, trying not to get the white bitter pith.

• What type of oil do you want to use?

I think it is best to use an olive oil or extra virgin olive oil as the base.

• Which method do you want to try?

Cold vs. heat infused - benefits of both. Detailed described below.

• What type of container do you want to use?

You may not need a jar, depending on the method you choose below, but if you do, I  personally like mason jars or oil dispensers. The key is make sure it is sterilized. To do this, just place in a large pot of near boiling water for 10 minutes.


Cold Infused
With this method, both the oil and the infuser ingredient(s) remain cold. No heat is every instilled. To make a cold infused oil, there are a couple of options. One option, the quickest and easiest, is to mix the infuser ingredient with oil in a blender. Another option is to add the infuser ingredient to the container of your choice and let it sit in a cool dry place for a couple of weeks to maximize the flavor. If you choose the second option and are making an herb infused oil, it is important the herbs are dry to avoid bacteria growth. Also, you will get best results if you bruise the fresh herb to release the essential oils. The most important take home point with this method is DO NOT EVER MAKE A GARLIC INFUSED OIL USING THE COLD METHOD. IF YOU USE RAW GARLIC THAT HAS NOT BEEN HEAT ‘TREATED’ YOU ARE AT RISK FOR BOTULISM. Clostridium botulism is bacteria that is found in soil and potentially anything grown in soil. This bacteria dies in the presence of oxygen, but when making an infused oil, oxygen is not present making this a prime place for this bacteria to live.

Heat Infused
With this method, you guessed it, heat is used to increase the flavor of the infused oil.  With a heat infused oil, the flavor is intensified quickly - no need to let it sit and ‘marinate’. Again you have a couple of options. First up is warm both the oil and the infuser ingredient(s) over medium low heat for 5-10 minutes. Some browning will occur, but make sure your infuser ingredient does not burn. The second option is to only warm the oil and pour over your infuser ingredient that has remained room temperature. With this second option, you will probably want it to sit for a few hours - days, but not near as long as you would need to with a cold infused oil. AGAIN, MAKE SURE YOUR GARLIC IS HEATED - EITHER BY ROASTING IN THE OVEN OR SAUTEING ON THE STOVE TOP- PRIOR TO ADDING TO THE OIL TO KILL THE BACTERIA.

My Opinion (if you care)
There is not clear recommendations for the amount of time an infused oil should steep to get enough flavor or the shelf life of an infused oil. With that said, I tend to prefer to take the safe route and only make the infused oil for what I need at the current time, or at least what I know I can use up in a few days.


For an herb infused oil, I prefer the cold blender method. For a garlic or lemon infused oil, I prefer the heat infused method, warming them both on the stop top. 

This month I will be doing my second series - Summer Starters and Sides. A couple of the recipes will be utilizing infused oils, so stay tuned. If you want to practice while you wait for a recipe, try a lemon garlic infused oil using the heat method. Serve on a shallow plate with a drizzle of balsamic vinegar, a sprinkle of salt and freshly ground pepper with some crusty bread!

Have a great weekend - see you next Friday!

~Ashley