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Flavored-Infused Oils for Chefs of All Ages

It’s easy for anybody to make a bottle of flavored infused olive oil as an edible gift or simply to get your chef on.

From cooking to dipping sauces for bread, sandwiches, and snacks of all kinds; it’s safe to say we only touched the surface for the various uses of edible flavored olive oils. There are many uses, such as.

  • Dipping oil for bread
  • Drizzle over cream soup
  • Drizzle over roasted vegetables
  • Add some zip to your popcorn
  • Use on your salad
  • Top off your baked potato
  • Use for making kale chips
  • Top off some flatbread
  • Add extra flavor to your main dish after cooking

You get the idea, get creative.

Many specialty stores sell a variety of flavored decorative oils at a premium because of their logo and brand use. How about buying your fancy bottles at a fraction of the price to create a deliciously flavored oil that’s simple, cheap, and tasty.

Remember, family and friends take great pleasure in receiving handmade gifts, so make a few extra around the holidays.

Basic Instructions: Infusing Flavor into Olive Oil

Gather your dried herbs, spices, bottles and olive oil
Measure out all your spices and add to your glass container.

What you need to get started

In this recipe, we will only be using dried herbs and spices for both health reasons and longer shelf life.

  • Buy bottles
  • Collect bottles
  • Small and large empty wine bottles are useful
  • Clean glass entirely inside and out
  • After washing leave bottles upside down to get all water out
  • Inside needs to be completely dry before using
  • Choose some dried herbs and spices (organic if possible)
  • Purchase some olive oil (My preference is organic extra virgin olive oil)
  • Ribbon, twine, flowers for decorations (optional)


  • 1/4 teaspoon of the following dried herbs
  • granulated garlic
  • minced onion
  • bay leaf
  • red pepper flakes
  • thyme
  • black peppercorns
Step-by-Step Instructions:
  1. Add all your spices to the bottle
  2. Fill with your olive oil and cap tightly
  3. Label
  4. Place in a cool dark place for 1 to 2 weeks.
  5. Shake container daily
  6. That’s it; mission accomplished
Store in a cool dark place

Flavor Profiles to Consider

Add your dried herbs and spices.

Then top off with your oil.  Don’t forget to label your oil.

  • Dried chili pepper and dried minced garlic
  • Variety of peppercorns (white, black, green, pink)
  • Dried rosemary and dried minced garlic
  • Dried oregano, minced garlic and dried tomatoes (How about some Italian flavor)
  • Dried basil
  • Dried garlic and fennel seeds
  • Dried rosemary
What is your favorite flavored oil? Share in the comments!!
Possible risk of botulism in infusing flavored oil if not adequately prepared when using fresh vegetables, herbs, and fruits. For this reason, it is recommended only to use dried herbs and spices.
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