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Infused Olive Oil recipe

Infused Olive Oil recipe

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Dip freshly baked bread into this easily prepared olive oil mixture.

20 people made this

IngredientsServes: 16

  • 450ml (16 fl oz) good quality extra virgin olive oil
  • 1 teaspoon coarsely ground black pepper
  • small handful chopped fresh basil
  • 1/2 teaspoon coarse sea salt
  • 1 pinch dried crushed chillies, such as Schwartz

MethodPrep:5min ›Ready in:5min

  1. In a medium bowl, mix together olive oil, coarsely ground black pepper, basil, coarse sea salt and crushed chillies. Allow it to sit approximately 1 hour before serving.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (18)

by DivaMommy

Okay, the reason this recipe is so bland is because it calls for too much olive oil. I made it with only one cup of olive oil and it was much better. Try that and see what you think!-16 Feb 2007

by Susan Townsend Poulos

Loved this dipping oil with crusty hot bread. I did, however, cut the oil in half and added freshly grated parmesan cheese. The fresh basil is a must and added great flavor.-16 May 2008

5 Simple Flavored Olive Oil Recipes

I don’t know if you’ve heard but we’re pretty big fans of olive oil here in the Middle East – especially flavored olive oil.

What can be better than pure extra virgin olive oil?

Pure extra virgin olive oil with an infusion of flavor.

From garlic to chili and every herb in between, there’s so many combinations we can use.

Infused olive oils have become more popular over recent years with more varieties popping up on our supermarket shelves.


But I would argue that nothing tastes as good as making it yourself.

Especially when it comes to olive oil.

The process is so easy and you avoid purchasing a bad quality olive oil.

Infusion can do a magical job of masking the original olive oil’s flavor profile so I think some manufacturers can sneak in lower quality olive oil.

Make it at home and you won’t regret it.

In this post, I’m going to show you how to make five of my favorite flavored olive oils.

Infused olive oil recipes

Sometimes a salad is just a salad. Nothing to be excited for.
Most of the time it’s so boring to open your lunch box and remember that you are, once again, having salad.
But, you know, diet, healthy eating, summer is coming… bla bla bla.

What if having a salad was a totally new experience? What if lunchtime became the time to try a new flavor?

This is a collection of infused olive oil recipes. This way you’ll have flavored olive oils for all your Summer raw “cooking”, gourmet salads, bbq nights and jaw-dropping dinners with friends.

  • Be sure to buy organic everything: you’re using leaves and zest and that’s where chemicals party, all night long.
  • IMPORTANT: always use extremely well sterilized glass bottles.

There’s only one thing as aromatic as fresh herbs: fruit peels – not all but most of them. So imagine bringing them together.

As soon as you open the bottle, you feel the intense sage. Then, when you get a second smell, you feel the fresh apple scent. Same thing when you taste it. MMMHHHH, delicious.

You can use this infused olive oil to flavor meats, legumes, pasta dishes and cheesy crostini.

Extra-virgin olive oil (EVOO) is widely known as one of the world’s healthiest oils (1).

So much so that people tend to live longer and healthier lives in areas where olive oil is a staple part of the diet.

Like hemp seeds and hemp seed oil, EVOO has a high percentage of omega-3 fatty acids.

According to the FDA, having two tablespoons of EVOO daily may reduce your heart disease risk (2).

EVOO is also extremely rich in antioxidants. It contains polyphenols which act as antioxidants by reducing oxidative stress throughout your body.

Antioxidants also aid in strengthening your immune system, making your body more resistant to infections and inflammation (3).

Extra Virgin Olive Oil vs. Pure Olive Oil

There are many different types of olive oil on the market today.

Extra-virgin olive oil is unrefined and the highest-quality olive oil you can buy.

It is cold-pressed, meaning that it undergoes no heat during extraction and is in its raw, organic form.

EVOO is made from pure, cold-pressed olives and is not treated with chemicals or altered by temperature.

It also contains more of the natural vitamins and minerals found in olives.

Finally, extra virgin olive oil has more of the true olive taste, and it has a lower level of oleic acid than other olive oil varieties.

Pure olive oil is a blend of both cold-pressed EVOO and other processed oils.

Extracting this oil involves heating and/or chemical use, removing any flaws from the fruit.

Pure olive oil is of lower quality when compared to extra-virgin olive oil.

It also has a lighter color, a more neutral flavor, and a higher oleic acid content (3-4%).

Cooking With Cannabis-Infused EVOO

Extra-virgin olive oil has a smoke point of 400° Fahrenheit, which is why EVOO is oftentimes suggested to be used for dips, dressings, and any other uncooked recipes.

Pure olive oil is considered an all-purpose oil.

It is much lighter in color and can withstand higher heat, making it a more useful oil for sauteing frying and other cooked applications.

Like olive oil, when working with cannabis, maintaining an ideal temperature is critical.

Heating cannabis at too high of a temperature can denature the compounds and create little to no effect.

If cannabis is heated above 300° Fahrenheit, you run the risk of denaturing many important plant compounds.

For this reason, we recommend using a digital-read thermometer during your cooking process to ensure you never go above the safe temperature threshold.

That is why, if you are going to be using olive oil for cooking, choosing a pure olive oil to infuse will be the best choice.

If you plan to use olive oil for non-heat cooking methods, extra virgin olive oil is recommended.

These Buttery Biscuits With Jam Are Like A Little Bite of Summer

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An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

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PT30M Ingredients: 15 basil leaves 3 tablespoons fresh marjoram 2 tablespoons fresh oregano 2 tablespoons fresh thyme 2 tablespoons fresh rosemary leaves 1/2 teaspoon red pepper flakes 1.5 cups olive oil
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How to Cook with Those Fancy Infused Olive Oils You’re Afraid to Use

Whether in an olive oil and vinegar specialty shop, gourmet housewares store, or even in the supermarket, picking up an olive oil infused with an interesting or unique flavor can be exciting. You imagine the nuances your bland grilled chicken will pick up, or envision the best vinaigrette of your life.

But while these do make easy additions to salad dressings and marinades, you may struggle to get the full flavor from them when using them in high-heat cooking applications. However, says Crystal Ross, senior sales manager at Bozeman, Montana-based Olivelle Olive Oil, which is distributed to independent housewares stores across the U.S., you can—and should—be cooking with infused olive oils.

“There is a misconception that olive oil should only be used for cold or low heat applications. However, your infused olive oils can be used in place of any cooking fat in your kitchen. The possibilities are endless. As long as your olive oil isn’t burning, you’re good to go. When using infused olive oil, you want not to burn the oil, letting it turn brown or black, allowing you to use it for sautéing vegetables to marinating meats, poultry, or fish,” she says. She also recommends “drizzling over pasta or adding to soups to intensify the flavor.”

Go for High Quality & Cook Carefully

Ross did explain that there are two reasons you may not be getting the flavor to shine through to your finished product. The first, she explains, is the product itself, as a higher-quality product will have more flavor. The second is even more critical to flavor, she says, and that is to keep your oil from burning.

“If your oil is burning too hot—this usually only happens when your oil is over the direct heat source in a pan for a long time—then this could diminish the flavor,” she says.

Vincent Ricchiuti, director of operations, Enzo Olive Oil, echoed this sentiment, explaining that, “Using the oil at low temperatures is the best way to ensure the flavors shine through, either at the finishing stage or the last part of the cooking process. We tell our customers to think of our Crush olive oils as condiments.”

Beware of Floaters

Ricchiuti says there may be something in your olive oil that may be helping to diminish the flavor, even if stored properly, staring you right in the face.

“Never buy flavored oils with floating ingredients. While these oils may look beautiful while sitting on your kitchen counter they provide a food safety risk as they may carry water and oxygen,” he says.

Practice Proper Storage

Storage, too, needs to be taken into account when it comes to maintaining flavor. Ross explains that olive oil, unlike wine, does not actually get better with age and should be used quickly as it is also perishable.

“The four factors that affect the degradation of olive oil air (oxygen), heat, light, and age. Air, heat, and light are the only factors you can control as a consumer once you have it in your home. Whether it is traditional oil or infused oil, proper storage is key to slowing the degradation of your olive oil. Keep olive oil away from direct heat, sunlight, and air. Store in a bottle with a tight-fitting cork or screw cap, preferably in a dark cupboard. Never store your oils in the fridge,” she says.

Ricchiuti adds that infused olive oils should be kept away from the stove and the oven as well, as the heat will also start to diminish the flavor.

Agrumato Extra Virgin Olive Oil Pressed with Lemons, $33 from Amazon

Go Condiment Crazy

Not only should you be cooking with infused olive oils, but the array of flavors on the market these days can really elevate a simple sauce, marinade, mayo, or dressing into something elegant and special. Using best practices when creating these condiments will lead to an end product that will invoke the flavor you want it to.

“Marinating with an infused oil is the same as marinating with any other fat. The proportions you should use when marinating with oil and vinegar is three parts oil to two parts vinegar. However, it’s a personal taste preference, so if you’re looking for more tang or sweetness, use more vinegar,” says Ross.

Ross explains that she often uses Olivelle products to make aioli, too. Her tip for making sure her condiments come out perfect is cutting the infused olive oil with a high-quality extra virgin olive oil or avocado oil.

“I do this so the final product isn’t too overpowering. To make a mayo, you often times will need one cup of oil, so if you used an entire cup of infused oil, your final mayo product might turn out too strong in flavor,” she says.

Related Video: How to Make Your Own Mayo


Check out Chef Michael Turner’s inspired dishes, perfectly balanced with olive oil and balsamic vinegar!

  • Appetizer
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  • Entrée
  • Grilled Food
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  • Pasta
  • Salad
  • Salad Dressing
  • Sandwich
  • Sandwiche
  • Seafood & Fish
  • Side Dish
  • Soup
  • Vegan
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Perfect for an intimate moment or a family get together.

While the winter has you locked indoors try this next time the hunger pains strike!

Infused Olive Oil Blends

Susanna Mostaghim

It's easy to make a compound infused olive oil. When you're using your ingredients and they require the same method you can heat them at the same time. Take lemon and rosemary, for example. You can heat both of those together to save time.

If you are making an oil that involves a variety of techniques, you will need to do it in stages. A great example is basil and garlic. To do that you would need to blanch, shock, drain, and blend the basil before heating it with the garlic.

So, it's actually super easy to make your own infused olive oil─even compound ones. They instantly elevate the taste of your food and are great for bread-dipping. And if you make them at home, you can choose exactly how strong they'll be.