Homemade Infused Olive Oil Recipe

This past Christmas I was determined to not only make a good majority of my presents, but all do so with as little waste as possible.

One thing on my mother’s list was infused olive oil.  So, I set out to make homemade infused olive oil!


I had already established by then that one of my BIG 2017 Resolutions would be to drastically reduce the waste we produce as a household.  So, while on that kick and starting at the overly plastic packaged Christmas items I was eyeing up, I set out to have a more eco friendly holiday season.

My mother always LOVES getting delicious oils, vinegars, salts and other goodies as gifts.  As I starred at the small glass bottles, just picturing them getting dumped into a landfill once they were empty I decide that was the perfect thing to start off my waste free presents with.  How hard could it be to make homemade infused olive oils?

I then did a quick Google search on infusing oils at home and found out how EASY it was.  It was also so much cheaper than the fancy ones in the store, win, win.

Now, I do have to admit how lucky I am to have a wonderful Co-op here in town where I can buy so many items in bulk, including oils and herbs.  I could simply buy very nice, eco friendly, reusable glass bottles and I was set.

If you cannot get yours hands on bulk oils, no fret.  Try going to a bulk foods store, like Costco and buying the largest jug there.  This way, instead of millions of little bottles at least you only have one larger one to have to recycle.

For the glass jars, I luckily also found mine at the Co-op but THESE would work perfectly.

Next stop: herbs and spices.  You can use pretty much any flavoring you desire, I included some of my favorite recipes below.

Basil and Sundried Tomato

12 ounces olive oil
1-2 cups fresh basil
3-4 sun dried tomatoes

De-stem the leaves of the basil and place in the jar, whole.  Remove any stems from the tomatoes and place them in as well.  Pour olive oil on top.  Close top and let seep for a few days.  Store in a cool, dry, dark place.

Jalapeno Lime

12 ounces olive oil
2-5 jalapeños  (depending on how spicy you want it)
1 fresh lime

Slice and remove seeds from jalapeños, place in jar.  Slice lime and add to jar as well.  Pour olive oil on top. Close top and let seep for a few days.  Store in a cool, dry, dark place.

Italian Herb

12 ounces olive oil
a few fresh sprigs of each: parsley, basil, oregano, and rosemary
1-2 garlic cloves
2 t red pepper flakes

De-stem the herbs and add to the jar.  Add in whole garlic cloves or sliced.  Dash red pepper on top and add in olive oil.  Close top and let seep for a few days.  Store in a cool, dry, dark place.

What did I tell you?  Super simple!

Ideally I would wait 3-5 days to let to flavors soak in, but if you are in a rush you can also gently heat the oil oil in a sauce pan on the stove.  Add in the spices and herbs, warm on medium to low heat for 5-10 minutes.  Do not let come to a boil.

The heating will allow the flavors to infuse faster.

Once you have used the majority of the oil, you can add more on top of the spices and herbs.  My mom tried this with her Christmas jars and said it worked really well!  After one or two refills, the herbs will likely lose most of their flavor, but should be good for a couple refills.

This is the perfect homemade gift for family or the foodie in your life.  I most definitely will be making these more to give away.

Have you tried a different flavor combo that you loved?  Would love to hear about it.  Make sure to comment below.

Happy cooking everyone.

with love,


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