Italian Herb Infused Olive Oil Recipe

Extra virgin olive oil: The base of the infusion, providing a rich and smooth flavor.

Dried basil: Adds a sweet and slightly peppery taste.

Dried oregano: Brings a robust and earthy flavor.

Dried thyme: Offers a subtle, minty aroma.

Dried rosemary: Contributes a pine-like, woody essence.

Dried red pepper flakes: Adds a touch of heat and spice.

Garlic: Infuses the oil with a pungent, savory note.

When heating the olive oil mixture, make sure to keep the temperature low and steady. This gentle heat allows the herbs and garlic to infuse their flavors into the oil without burning, which can result in a bitter taste. Stir occasionally to ensure even distribution of the flavors.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that won't overpower the herbs.

• dried basil - Substitute with dried parsley: Dried parsley has a mild flavor that complements other herbs well, though it lacks the distinct anise-like flavor of basil.

• dried oregano - Substitute with dried marjoram: Marjoram is closely related to oregano and has a similar, though slightly milder, flavor.

• dried thyme - Substitute with dried savory: Savory has a peppery flavor that can mimic the earthiness of thyme.

• dried rosemary - Substitute with dried sage: Sage has a robust flavor that can stand in for the piney notes of rosemary.

• dried red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat, though it is more finely ground.

• garlic, minced - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is more concentrated, so use sparingly.

• Ensure your olive oil is stored in a clean, airtight bottle or jar to maintain its freshness and prevent contamination.
• Keep the infused oil in a cool, dark place, such as a pantry or cupboard, to protect it from light and heat, which can degrade the quality of the oil.
• If you prefer, you can refrigerate the infused oil. This will extend its shelf life but may cause the oil to become cloudy or solidify. Simply let it sit at room temperature for a few minutes before use to return it to its liquid state.
• Use the infused oil within a month to enjoy the best flavor and aroma. Over time, the potency of the herbs and spices may diminish, and the oil may lose its vibrant taste.
• For longer storage, consider freezing the infused oil. Pour the oil into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag or container. This method allows you to use small portions as needed without thawing the entire batch.
• When using frozen infused oil, simply take out the desired number of cubes and let them thaw at room temperature or gently warm them in a saucepan over low heat.
• Always label your containers with the date of preparation to keep track of freshness and ensure you use the oil within the recommended time frame.
• Avoid storing the infused oil near strong-smelling foods or substances, as olive oil can absorb odors and affect its flavor.
• If you notice any off smells, changes in color, or unusual textures, discard the oil immediately, as these could be signs of spoilage.

• Gently warm the olive oil in a small saucepan over low heat. Stir occasionally to ensure even heating. Do not let it boil, as this can alter the flavor profile.
• Use a microwave-safe bowl to reheat the olive oil. Heat in short intervals of 10-15 seconds, stirring in between to prevent overheating.
• Place the olive oil in a heatproof container and set it in a warm water bath. This method ensures a gentle and even reheating process without the risk of burning.
• If you have a sous-vide machine, place the olive oil in a sealed bag and immerse it in a water bath set to a low temperature (around 120°F or 50°C). This method maintains the integrity of the infused flavors.
• For a quick and easy method, pour the olive oil into a small bowl and place it near a warm oven or stovetop while you cook other dishes. The ambient heat will gently warm the oil.

• Saucepan: Use this to combine and gently heat the olive oil with the herbs and garlic.

• Fine-mesh strainer: This will help you strain the infused oil, removing the herbs and garlic for a smooth finish.

• Stirring spoon: Essential for stirring the mixture occasionally while it heats.

• Measuring cups: Use these to measure out the 2 cups of extra virgin olive oil accurately.

• Measuring spoons: These will help you measure the dried herbs and red pepper flakes precisely.

• Garlic press: Handy for mincing the garlic cloves efficiently.

• Clean bottle or jar: Store the strained, infused oil in this container.

• Funnel: Useful for transferring the strained oil into the bottle or jar without spilling.

Pre-measure ingredients: Measure out all dried herbs and olive oil before you start. This makes the process smoother and faster.

Use a garlic press: Instead of mincing garlic by hand, use a garlic press to save time.

Simmer in bulk: Double or triple the recipe and store extra infused oil for future use.

Quick cool down: Place the saucepan in a bowl of ice water to cool the infused oil faster.

Strain efficiently: Use a fine-mesh strainer or cheesecloth to quickly separate the herbs and garlic from the oil.