Flavored Olive Oils

By Gabby

  • 1 C Olive Oil (Light works best)

  • Fresh or dry Herbs and spice Suggestions:

  • Sundried Tomatoes with Garlic Cloves

  • Fresh Basil with Thyme

  • Dried Thyme twigs with Oregano

  • Fresh Basil with Garlic Cloves

  • Dried Red Peppers with Garlic Cloves

  • Curled Lemon peel with Fresh Rosemary

  • Fresh Rosemary sprigs with Thyme

  • Use whatever you like. All you need is a dispenser to put them in. Pop in about 1T of fresh items and 1/2 T of dried items. Or if you are using twigs or sprigs, use 3-4 of either dried or fresh. If you want more flavor, use more fresh items.

  1. I enjoy olive oil on many foods and when you let the flavors steep for a few days up to a month, you can get some fantastic flavors.

  2. Take your oil decanter and drop in your herbs of choice. Fill with enough oil to cover your seasonings. If you don't use it often, make a little less. I find a cup will take us thru about a month. That is about as long as you want to have your fresh items in there. Dried can last longer.

  3. It takes a couple of days for the flavors to blend, but once they do, it is great!

  4. Instead of butter on your slice of bread, try pouring a little in a plate, add a bit of salt and pepper and dredge your bread thru. Oh is it wonderful.

  5. I also use it to drizzle on salads, or veggies that I am going to bake. I even saute with it.

  6. These also make beautiful gifts. The reds and greens of the fresh herbs make it pretty as well as pretty tasty.

Nutritional Facts


dinner olive oil herbs spices butter alternatives

5 replies

Debe Pendice
Debe Pendice 2008-12-15 19:33:56 -0600 Report

Be Italian, olive is a staple in our home. I rememberand it might sound strange to all of you, but grandma cut homemade italian bread and put olive oil on and a sprinkle of salt and that was what she gave us to eat. Sounds gross but it actually was good. We do this at all our football parties on Sundays. We cut up bread abd have little bowls of olive oils with different seasonings in each bowls. All we do is dip our bread in it and eat. It is the most requested thing for those games…Debe

GabbyPA 2008-12-15 11:45:12 -0600 Report

Thanks KD. I knew I couldn't keep them for very long. I have done it for years with no ill effects, but we do not make more than we will use in a month. So now I will add just a bit of vinegar.

kdroberts 2008-12-15 10:00:46 -0600 Report

These oils can be very good and are cool things to do. However, there is a major warning that comes with making your own.

Olive oil and herbs/vegetables/fruits is a very strong breading ground for botulism so without the proper precautions it is possible that you could accidentally kill yourself!

You can protect yourself by adding lemon juice or vinegar, 1 tablespoon per cup of oil, and throwing out unused oil after about a week.

Heres one link but if you search google for "olive oil infusion botulism" you can get a number of other articles. Alton Brown did an episode on this for Good Eats a while back so you may also be able to find it on the food network website.