Although this post is sponsored by Pompeian oil we, as always, don’t work with a company or create content that we don’t feel is valuable and useful for YOU our readers.
Here in Stillwater, MN we have an fancy pants oil company. It’s a little shop that sells all manner of infused oil. You can go in and buy a pre-made infused oil from their vats and vats of flavored oil. Or you can mix and match your own specialty oils. It’s an incredibly popular little store that collects tourists on weekends like crazy. We love going into that little store just to smell the amazing smells. Rarely do we buy anything because the oils are quite expensive and we know how to infuse oil all on our own. We realized that we had never done a tutorial on how to infuse oil… oi! Because infused oil is a perfect gift idea we knew now is the perfect time for this tutorial!
Infused oil is easy to do but does have two necessary steps that are often missed. First, you need to warm the oil before you put it into the containers. Simply putting herbs into the oil will not allow the herbs to release their flavors. That happens with warmed oil. Second, you need to bruise the herbs a bit first when using fresh. This step also releases the flavors of the herbs. Combine the two steps and you are guaranteed a flavorful bottle of infused oil!
Great gift idea: Pompeian oil has a fantastic label maker for their bottles. Rather than making infused oil for your gift, give them the necessary materials to make it. And of course, their very own special bottle of oil with the recipe for infused oil printed right on it! Print out the below recipe to include in a box that contains Pompeian oil, dried herbs, a personalized oil container, and a note for an extra-special gift idea! See Pompeian’s Facebook page for instructions on making your own personalized bottle (super easy to print and put on a 24-oz bottle!) like ours…
How to make Infused Oil:
Infused Oil Materials:
- heavy saucepan for heating oil
- container for the infused oil
- oil (we love Pompeian’s extra virgin olive oil for ours!)
- dried herbs (see note below about fresh versus dried)
Note: use whatever herbs you prefer. We created a specialty oil for poultry with sage, thyme, and rosemary. This is one we love for chicken dishes, turkey sandwiches, and even salads. Some herbs to try are rosemary, thyme, sage, cilantro, dill, and basil. Cloves of garlic also work great.
Using fresh herbs can be dangerous because of a special bacteria called c.bot that can develop. Use your infused oil soon after making it to be safe.
Use dried herbs for gifting infused oil or for oil that you would like to be able to store for several months. Dried herbs do not contain any water therefore they don’t add any bacteria to the oil. Safe! Use the same method as below but you can store it longer…yay!
Pour needed oil amount into a heavy saucepan and place on low heat. You do not want to make the oil hot, simply warm.
An important step for using fresh herbs is the bruising of the herbs (if using dried, skip this step). Even some dried herbs may require this step if they are fully intact. Roll the herbs in your fingers to release their aroma. Do not break them, simply bruise them. If using fresh, put them right into the oil as it warms to give it extra time to develop the flavor. If using dried, put a several sprigs into your infused oil container.
After your oil has heated use the funnel to pour the warm oil into your container that already has the herbs in it. Fill it almost to the top. Cover and let cool.
-Infused oils made with fresh herbs should be refrigerated and used within 3 weeks.
-Infused oils made with dried herbs place in a dark place for 1 week to develop the flavors. After the week, the oils should be stored in a cool place. They can last for several months (we throw ours out after 3 months) with proper storage.
How to infuse oil
- oil in the amount desired extra virgin olive oil works great!
- dried herbs see the notes for fresh
- Warm the desired amount of oil.
- Meanwhile, place dried herbs in container.
- Use a funnel to pour warm oil into the container.
- Store in cool, dark place for 1 week before using.
Recipe NotesFresh herbs can be used but the finished oil should go straight into the fridge and be stored no longer than 3 weeks in the fridge.
Infused oil made with dried herbs can be stored for up to 3 months in a cool, dark place.
This is a sponsored post written by me on behalf of Pompeian