Best Infused Olive Oil Recipes

ITALIAN HERB INFUSED OLIVE OIL

Steps:

• Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

ROSEMARY GARLIC INFUSED OLIVE OIL

Steps:

• Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

HERB-INFUSED OLIVE OIL

Steps:

• Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.

INFUSED OLIVE OIL

Steps:

• In a medium bowl, mix together olive oil, coarsely ground black pepper, basil, coarse sea salt and red pepper. Cover and refrigerate the mixture. Allow it to sit approximately 1 hour before serving.

BASIL-INFUSED OLIVE OIL

Steps:

• ****Combine basil and olive oil in a blender. ****Puree the mixture until smooth. ****In a saucepan, simmer the olive oil and basil puree over medium heat for 45 seconds. ****Pour the heated mixture through a fine-mesh strainer into a bowl to remove the basil. ****Let the mixture sit for a few hours. ****Pour the oil into an airtight jar. (don't include the dark liquid at the bottom of the bowl, which is water mixed with finely ground basil) ****Use oil as a marinade, condiment, or substitute for herbs when cooking.

OLIVE OIL POACHED TUNA INFUSED WITH THYME, LEMON, AND SHALLOTS

Steps:

• Season the tuna with salt and pepper and set aside. Combine the oil, thyme, lemon, garlic, red pepper and shallots in a large saucepot. Warm the oil over medium heat until it reaches 130 degrees F. Let the flavors steep for 10 minutes. Re-test the temperature, adjusting the heat, if necessary. Submerge the tuna in the olive oil poaching liquid and cook until it is firm and medium-rare, approximately 5 minutes.
• Remove the tuna from the oil. Slice each piece. Arrange the tuna medallions over stewed lentils accompanied by sauteed broccoli rabe. Serve seasoned with Fleur de Sel and moistened with the olive oil poaching liquid.
• Place the lentils in a pot. Add enough cold water to cover them by 2 inches. Season the water with salt then simmer the lentils over medium-high heat, stirring frequently, until the lentils are chewy, about 15 minutes. Drain the lentils and reserve.
• Heat the olive oil in a medium pot, over medium-low flame. Add the shallots, garlic, crushed red pepper, and rosemary. Cook stirring frequently until the shallots and garlic are golden, about 10 minutes. Add the tomato puree and cook until it begins to concentrate, about 7 minutes. Then add the lentils. Stew the lentils in the sauce over a very low flame until they are fully tender but still holding their shape, about 10 minutes. Serve warm.

GRILLED ENDIVE AND RADICCHIO WITH GORGONZOLA AND SAGE-INFUSED OLIVE OIL

Steps:

• Preheat the grill to high heat.
• Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes.
• Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes.
• Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.

BASIL-INFUSED OLIVE OIL RECIPE - (4/5)

Steps:

• Combine basil and olive oil in a blender. Puree the mixture until smooth. In a saucepan, simmer the olive oil and basil puree over medium heat for 45 seconds. Pour the heated mixture through a fine-mesh strainer into a bowl to remove the basil. Let the mixture sit for a few hours. Pour the oil into an airtight jar. (don't include the dark liquid at the bottom of the bowl, which is water mixed with finely ground basil) Use oil as a marinade, condiment, or substitute for herbs when cooking.

CRUDITE WITH INFUSED OLIVE OIL AND BALSAMIC

Steps:

• 1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
• 2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
• 3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.

BASIL INFUSED OLIVE OIL

Steps:

• 1. Place the basil leaves in a small microwave safe bowl with the olive oil. Mash the leaves into the oil with a fork. Do this thoroughly to release as much flavor from the leaves as possible.
• 2. Heat the oil and mashed leaves in the microwave on high for about 15 seconds. Do not let the oil boil, just get it warm to release the flavor of the basil leaves.
• 3. Remove from microwave and mash the leaves again. Then line a funnel with a coffee filter and pour the infused oil into the funnel over a bottle. Allow the oil to drain into the bottle. You may need to squeeze the filter slightly, to help it drain.
• 4. You can store the infused oil on the counter top if you plan on using it all within a week. Or you can store it in the fridge for up to 2 weeks. In the fridge the oil will solidify. Just remove it from the fridge a few minutes before using it so that the oil can liquefy.
• 5. There are so many uses for this infused oil! Drizzle over pasta or pizza. Add it to pasta sauce or salad dressing! Dip Italian bread in the oil. Drizzle it over sliced mozzarella with sliced tomatoes and balsamic vinegar. YUM!

ORANGE (OR LEMON) INFUSED OLIVE OIL

Steps:

• Cut the peel from 2 oranges or 3 lemons. Place the peel in a food processor with one cup of oil. Pulse until well blended.
• Let sit at room temperature for one hour, and then strain through a fine mesh strainer.

HERBS DE PROVENCE INFUSED OLIVE OIL

Steps:

• Pick a container that you would like to use for your infused olive oil. Most people will typically choose a 16 oz Olive Oil Bottle.
• Pour olive oil in the container 80% full. (The herbs will take up room in the finished product).
• Pour the Olive Oil into pot on the stove.
• Add 1/2 Cup of Herbs de Provence.
• Gently stir & bring the oil to a slight simmer, and turn off heat. (Make sure you do not mess up this step! Deep fried herbs are terrible in this oil, and turn golden! You want to keep your herbs de provence green!).
• Let the oil cool for 30 minutes.
• Repeat bringing the oil and herbs to a slight simmer, and then turn off the heat.
• Allow oil to cool to room temperature. (This could break your olive oil bottle if you don't allow this to cool).
• Use a colander to put your oil and herbs into your container. Use a fork to squeeze the infused oil from the herbs.
• The oil should be herb green colored, but should never form clouds. If you see clouds within the first week, re-simmer the oil ASAP. The only way to keep the oil from becoming rancid later is to remove as much moisture as possible.

POPCORN WITH ROSEMARY-INFUSED OLIVE OIL - GIADA DE LAURENTIIS

Steps:

• In a large, heavy pot, stir the popcorn kernals and 3 Tbsp rosemary-infused olive oil. Cover and cook over medioum high heat until kernals have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large bowl, toss with 1 Tbsp rosemary-infused olive oil. Sprinkle w/ salt to taste & serve. Optional: While popcorn is popping on stove, bake 3 more sprigs of rosemary at 350 for about 3 minutes. Chop finely and toss it with the popped popcorn, olive oil & salt at the end.

ITALIAN HERB INFUSED OLIVE OIL

Steps:

• Place basil, thyme, rosemary and oregano in a 12 ounce bottle.
• Using a funnel, pour oil into bottle.
• Cover tightly, and refrigerate unused portions.
• Use within 2 to 3 days.

A NO-NONSENSE LEMON OREGANO INFUSED OLIVE OIL

Steps:

• Using a vegetable peeler or zester, cut the zest off the lemon in strips taking care not to cut into the white pith.
• In a small saucepan, over low heat, warm the olive oil, with garlic and strips of lemon zest for 10 minutes.
• Remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight. Strain the oil into a clean jar, discarding zest, garlic and oregano. Store as any olive oil.
• To use, lightly brush over seasoned fish, grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice.

OLIVE OIL INFUSED WITH PORCINI AND ROSEMARY

Steps:

• Place mushrooms in strainer. Rinse under hot water. Drain well. Pat mushrooms dry. Combine mushrooms, oil and rosemary in heavy medium saucepan. Cook over low heat until thermometer inserted into oil registers 180°F, about 8 minutes. Remove from heat. Cover; cool to room temperature, about 2 hours. Divide mixture among bottles. Seal lids. Refrigerate up to 3 weeks.

VANILLA-INFUSED OLIVE OIL AND LEMON GRANITA SALAD

Steps:

• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
• Combine vanilla bean, scraped seeds, and olive oil in a small saucepan over very low heat. Warm the oil until fragrant, 2 to 5 minutes. Remove from heat and let cool, about 5 minutes. Strain into a small bowl and refrigerate, at least 1 day.
• Combine sugar, water, lemon juice, and lemon zest in a pot over medium-low heat; heat, stirring, until sugar is dissolved, about 5 minutes. Let granita mixture cool, about 10 minutes.
• Pour granita mixture into a freezer-safe baking dish and freeze until half-way frozen, 1 to 2 hours. Scrape thoroughly with a fork. Freeze, 8 hours to overnight, scraping granita again the following day.
• Place 6 large leaves of lettuce on 6 serving plates. Chop the remaining lettuce and divide among the lettuce leaves. Slice each strawberry and fan out on each plate.
• Season mahi mahi with salt and pepper and cook in a large nonstick pan over medium-high heat until opaque, 2 to 4 minutes per side. Divide mahi mahi among plates.
• Scrape out 1 tablespoon of granita, form into a ball, and place next to mahi mahi. Repeat for remaining plates. Drizzle vanilla-infused olive oil over each plate.

ORANGE (OR LEMON) INFUSED OLIVE OIL

Steps:

• Cut the peel from 2 oranges or 3 lemons. Place the peel in a food processor with one cup of oil. Pulse until well blended. Let sit at room temperature for one hour, and then strain through a fine mesh strainer.

ROSEMARY-INFUSED OLIVE OIL - GIADA DE LAURENTIIS

Steps:

• In small saucepan, combine oil & rosemary. Cook over low heat until a thermometer reaches 180 F, about 5 minutes. Remove and let cool to room temp. Transfer the sprigs to a bottle, then add the oil. Seal and refrigerate up to 1 month

INSTANT POT® INFUSED OLIVE OIL

Steps:

• Pour 3/4 cup olive oil into each jar. Place rosemary in one jar, oregano in another, and crushed red pepper flakes in the third. Screw lids on to seal.
• Pour 4 cups water into a multi-functional pressure cooker (such as Instant Pot®) and place jars in the water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes.
• Remove the lid and let jars cool for 30 minutes before handling. Strain oil into bottles and seal.