Infused Oil: How to Make and Use It

·

4

mins read

·

Updated on

June 8, 2024

The short answer

Infused oil is a simple way to add herbal flavor to any dish. To make it, cook your herbs in warm oil, then strain the oil, and store it in a glass container. You can keep it for up to 2 months. To use your infused oil, drizzle it directly on salads and other dishes

Jump to Recipe
Infused oil in a glass bottle with a plant behind

Before you keep reading...

Want an easy way to add plant-based proteins to your diet?

Let me present you Foodful Tofu!

How to cook delicious Tofu

8 recipes explained step-by-step (in videos and text)

BONUS: An e-book containing all the recipes and how to tweak them to your taste

A video of Spaghetti Carbonara, The Foodful E-book and a chocolate mousse, all using tofu

We won't spam you. Unsubscribe at any time.

How to make infused oil?

Put the herbs in a pot and cover them with oil. Warm the oil and let it cook until it has a strong herbal taste. Then you can strain it to keep only the oil or blend the herbs.

Straining the oil will result in a milder taste but will last for months. Mixing the herbs gives a stronger flavor but must be used within two days.

I usually strain the oil so it’s available whenever I need it. I will blend in the herbs if I know I will use it on the same day.

Be careful to keep the temperature around 70°C (160°F). If the herbs start frying, then your oil is too hot. The taste will be altered and become bitter. If it happens to you, remove the pan from the stove, let it cool for a minute, and put it back on a lower heat.

How to use infused oil?

Infused oil is best used when drizzled on the top of dishes, like soups, salads, or purées. That said, you can get creative and use it in vinaigrette or marinades!

The only thing you should NOT do is heat the oil. I tried pan-frying with infused oil, and it lost all its flavors; they evaporated with the heat, leaving a neutral, boring taste.

What oil to use?

I often use extra virgin olive oil, but you can also use avocado or coconut oil. For a stronger herbal flavor, use a neutral oil.

I encourage you to try different oils and see how it changes the infused oil’s flavor!

What herbs to use?

Just like oils, you can use a variety of herbs. Common ones are:

Two interesting oils to use in a zero-waste cooking approach are:

Infused oil in a glass bottle with herbs in the back

How to store the infused oil?

It’s best to store infused oil in the fridge. If you mixed the herbs, use it within 2 or 3 days. If strained, you can keep the oil in the fridge or out, but always away from the light, and for up to 2 months.

I recommend you to keep your oil in the fridge, the flavor will last longer.

When to use infused oil vs when to use directly the herbs?

Let’s take the example of the pizza. You might wonder why going through the trouble of basil-infused oil instead of just throwing a few leaves on top of your pizza 🍕.

Using infused oil brings a smooth flavor throughout each bite of the dish. Using the herbs directly provides a strong basil taste in some bites.

Are you looking for an underlying basil taste or a powerful contrast between the tomato sauce and the basil? These are two different uses!

Or you can use both techniques to create different layers of basil flavor in your dish. (I would definitely do that! Did I tell you basil is the best thing ever 🤤?)

In the end, it’s up to you and what you want to achieve. Infused oil is a great tool to be more creative in the kitchen and can step up your dishes. Please send me your best combinations, I’d love to see them!

The Recipe

Prep time

mins

Cooking Time

mins

Servings

people

Ingredients

Instructions

Notes

By clicking “Accept All”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.