Infused Olive Oils

This year I wanted to make a DIY gift for my friend who is hosting a New Year party. There is something so special about homemade gifts- I appreciate the time and effort that is put into creating each and every one and love how you can personalize them for your recipients. Infused olive oils are a favorite of mine to make…they are perfect for the holidays and all year long. Feel free to get creative with your flavors. Use them in pastas, salad dressings or as a nice compliment to a fresh loaf of bread. I like to present these as a nice trio in one of my Monica Potter Home barn boxes. It’s a simple and rustic presentation that I absolutely love. I’m certain your friends will love these too.

Here’s what you need:

  • (Lemon Infused Olive Oil:)
  • 2 whole lemons
  • ½ cup olive oil
  • 1 4-oz glass bottle with cork
  • (Rosemary Garlic Infused Olive Oil:)
  • 3-4 sprigs rosemary
  • 12 whole cloves of garlic
  • ½ cup olive oil
  • 1 4-oz glass bottle with cork
  • (Chili Infused Olive Oil:)
  • 10 whole, dried chilies
  • ½ cup olive oil
  • 1 4-oz glass bottle with cork

Rosemary Garlic Infused Olive Oil:

Place rosemary sprigs and 6 cloves of garlic into your bottle. Set aside.

Place 6 cloves of garlic in a saucepan with olive oil and slowly heat the oil (for about 10-12 minutes), making sure the garlic is not burned.

Remove the garlic from the oil and pour the warm oil into the bottle over rosemary.

Seal the bottle and store in the refrigerator. Can be used in pasta, on bread, in salads or whatever else you can think of. Use within a week and keep refrigerated.

Lemon Infused Olive Oil:

Zest the peels of the lemons, being sure to only get the peel and not the white pith. Place half the zest strips into your bottle. Set aside.

In a saucepan, heat the olive oil for about 10 minutes and remove from the heat.

In a separate bowl, pour the warm oil over the remaining half of the lemon zests. Let the lemon peels steep for about 30 minutes.

After steeping, remove the cooked lemon zests from the bowl and pour the infused oil into the bottle of uncooked lemon zests. Seal the bottle and store in the refrigerator. Use within a week and keep refrigerated.

Chili Infused Olive Oil:

Pour 7 whole chilis into your bottle. Set aside.

Place 3 whole chilis in a saucepan with the olive oil and heat for about 10 minutes.

Remove the cooked chilis and pour the warm oil into the bottle over the chili flakes and uncooked chilis.

Seal the bottle and store in the refrigerator. Use within a week and keep refrigerated.