20 Flavorful Infused Olive Oil Recipes Deliciously Versatile

Ever wished your olive oil could do more than just sauté and drizzle? Imagine infusing it with garlic’s punch, rosemary’s earthiness, or even a hint of chili heat—turning everyday meals into something extraordinary. Whether you’re dressing salads, roasting veggies, or dipping crusty bread, these 20 flavorful infused olive oil recipes are your secret weapon for effortless, delicious versatility. Ready to elevate your cooking? Let’s dive in!

Garlic and Herb Infused Olive Oil

Garlic and Herb Infused Olive Oil

This aromatic oil is a kitchen staple—drizzle it over crusty bread, roasted veggies, or pasta for an instant flavor upgrade.

Ingredients:

• 1 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/2 tsp red pepper flakes
• 1/4 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 4 thinly sliced garlic cloves, 3 rosemary sprigs, and 2 thyme sprigs.
2. Heat over low heat (200°F) for 10-12 minutes, stirring occasionally, until the garlic is lightly golden (don’t let it brown!).
3. Remove from heat and stir in 1/2 tsp red pepper flakes and 1/4 tsp kosher salt. Let cool completely.
4. Strain through a fine-mesh sieve into a sterilized jar, discarding solids. Store in the fridge for up to 2 weeks.

The gentle infusion process keeps the garlic sweet and mellow, while the herbs add earthy depth—perfect for elevating weeknight meals.

Tip: For a bolder flavor, let the strained oil sit at room temperature overnight before using.

Lemon and Thyme Infused Olive Oil

Bright, herby, and effortlessly elegant, this infused oil adds a gourmet touch to salads, grilled veggies, or crusty bread—no fancy tools required.

Ingredients:

• 1 cup extra-virgin olive oil
• 3 large lemons (zested in wide strips, plus 2 tbsp juice)
• 6 sprigs fresh thyme
• 1/2 tsp kosher salt

Instructions:

1. In a small saucepan, combine olive oil, lemon zest strips, thyme sprigs, and 1/2 tsp kosher salt. Warm over low heat (180°F) for 15 minutes, stirring occasionally—don’t let it simmer.
2. Remove from heat and stir in 2 tbsp lemon juice. Let cool to room temperature (about 1 hour).
3. Strain through a fine-mesh sieve into a glass jar, pressing gently on the solids to extract all the flavor. Discard zest and thyme.

The magic here? Gentle heat coaxes out the thyme’s earthiness and the lemon’s floral notes without bitterness—perfect for drizzling over goat cheese crostini.

Tip: For a stronger infusion, let the strained oil sit overnight before using.

Chili and Rosemary Infused Olive Oil

This bold, aromatic oil adds a spicy kick and herbal depth to roasted veggies, crusty bread, or even a simple pasta dish—ready in minutes with just three ingredients!

Ingredients:

• 1 cup extra-virgin olive oil
• 2 small dried red chilies, crumbled (or 1 tsp crushed red pepper flakes)
• 2 fresh rosemary sprigs (about 4 inches each)

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 2 crumbled dried chilies, and 2 rosemary sprigs.
2. Heat over low heat for 5–7 minutes, stirring occasionally, until the oil is fragrant and tiny bubbles form around the herbs (don’t let it simmer).
3. Remove from heat and let steep for 20 minutes. Strain through a fine-mesh sieve into a sterilized glass bottle, discarding solids.

The magic here? The gentle heat coaxes out the chilies’ warmth without overpowering the rosemary’s piney notes—perfect for drizzling over soups or grilled meats.

Tip: For a smoother infusion, lightly toast the chilies in a dry pan for 30 seconds before adding to the oil.

Basil and Garlic Infused Olive Oil

This fragrant infused oil is a kitchen staple—drizzle it over pasta, salads, or crusty bread for an instant flavor boost.

Ingredients:

• 1 cup extra-virgin olive oil
• 1 cup fresh basil leaves, packed (no stems)
• 4 garlic cloves, peeled and lightly smashed
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 1 cup fresh basil leaves, 4 garlic cloves, 1/2 tsp red pepper flakes (if using), and 1/4 tsp kosher salt.
2. Heat over low heat (do not simmer) for 10 minutes, stirring occasionally, until the garlic is fragrant and the basil wilts.
3. Remove from heat and let steep, uncovered, for 30 minutes to deepen the flavor.
4. Strain through a fine-mesh sieve into a clean glass jar, pressing gently on the solids to extract all the oil. Discard the basil and garlic.

The slow infusion creates a vibrant, herbaceous oil with just the right garlic punch—no bitter aftertaste. Tip: For a brighter flavor, swap half the basil with fresh parsley or mint.

Orange and Fennel Infused Olive Oil

Bright citrus and earthy fennel come together in this aromatic infused oil—perfect for drizzling over salads, grilled fish, or crusty bread.

Ingredients:

• 1 cup extra-virgin olive oil
• 2 medium oranges, thinly sliced (peel on)
• 1 tbsp fennel seeds, lightly crushed
• 1 tsp kosher salt
• 1/2 tsp black peppercorns

Instructions:

1. In a small saucepan, combine olive oil, orange slices, fennel seeds, salt, and peppercorns. Heat over low heat (200°F) for 15 minutes, stirring occasionally—do not let the oil simmer.
2. Remove from heat and let cool to room temperature (about 1 hour). Strain through a fine-mesh sieve into a glass jar, pressing gently on the solids to extract all the flavor.
3. Seal and refrigerate for at least 4 hours (or up to 2 weeks) to let the flavors meld. Bring to room temperature before using.

The subtle licorice note from the fennel balances the orange’s zestiness, making this oil a versatile upgrade for simple dishes.

Tip: For a stronger flavor, let the strained oil sit with a fresh orange peel for an extra day before removing it.

Rosemary and Black Pepper Infused Olive Oil

Elevate your pantry staples with this aromatic infused oil—perfect for drizzling over crusty bread, roasted veggies, or grilled meats.

Ingredients:

• 1 cup extra-virgin olive oil
• 3 sprigs fresh rosemary (about 4 inches each)
• 1 tablespoon whole black peppercorns
• 1 teaspoon kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 3 sprigs fresh rosemary, and 1 tablespoon whole black peppercorns. Heat over low heat for 8–10 minutes, stirring occasionally, until the oil is fragrant (don’t let it simmer).
2. Remove from heat and stir in 1 teaspoon kosher salt. Let cool to room temperature, then transfer to a clean glass jar or bottle, rosemary sprigs included.
3. Store in a cool, dark place for at least 24 hours before using to let flavors deepen. Strain if desired, or leave the herbs for a bolder taste.

The peppercorns add a subtle heat that balances the piney rosemary, making this oil a versatile upgrade for even simple dishes.

Tip: For a brighter flavor, add a strip of lemon zest while infusing—just remove it after cooling to avoid bitterness.

Garlic and Chili Flake Infused Olive Oil

This vibrant infused oil adds instant depth to pasta, roasted veggies, or crusty bread—just a drizzle brings the heat and aroma of garlic to life.

Ingredients:

• 1 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 1/2 tsp red chili flakes
• 1/4 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil and 4 thinly sliced garlic cloves. Heat over low heat (don’t let it simmer) for 10 minutes, stirring occasionally, until the garlic is fragrant and lightly golden.
2. Remove from heat and immediately stir in 1 1/2 tsp red chili flakes and 1/4 tsp kosher salt. Let steep for 20 minutes to infuse the flavors.
3. Strain through a fine-mesh sieve into a jar, pressing gently on the solids. Discard the garlic and chili flakes (or save for sprinkling on pizza!).

The magic here? Low-and-slow garlic cooking prevents bitterness while coaxing out its sweetness, balanced by the chili’s lingering warmth. It’s a pantry hero that tastes like it took way more effort!

Tip: For a floral twist, add a strip of lemon zest while steeping—just remove it before storing.

Lemon and Basil Infused Olive Oil

Bright, herbaceous, and effortlessly elegant—this infused olive oil is a pantry staple that elevates everything from salads to grilled bread.

Ingredients:

• 1 cup high-quality extra-virgin olive oil
• 3 large strips of lemon zest (use a vegetable peeler, avoiding the white pith)
• 1/4 cup fresh basil leaves, lightly packed
• 1/4 tsp kosher salt
• 1/8 tsp freshly cracked black pepper

Instructions:

1. In a small saucepan, gently warm 1 cup olive oil over low heat (about 200°F) for 3 minutes—just until it’s warm to the touch (no simmering!).
2. Remove from heat and immediately add 3 strips lemon zest, 1/4 cup basil leaves, 1/4 tsp salt, and 1/8 tsp black pepper. Swirl the pan to submerge the herbs.
3. Let steep uncovered for 1 hour at room temperature, then strain through a fine-mesh sieve into a glass bottle. Discard solids.

The magic here? The gentle warmth coaxes out the basil’s sweetness and the lemon’s floral notes without bitterness—perfect for drizzling over ripe tomatoes or whisking into vinaigrettes.

Tip: For a bolder flavor, let the oil sit (strained) in the fridge overnight before using. The lemon mellows, and the basil shines!

Thyme and Orange Infused Olive Oil

Bright, herbal, and subtly citrusy, this infused oil adds a gourmet touch to salads, roasted veggies, or crusty bread—and it’s shockingly simple to make.

Ingredients:

• 1 cup extra-virgin olive oil
• 3 sprigs fresh thyme
• 2 strips orange zest (about 2 inches long each), peeled with a vegetable peeler
• 1/4 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 3 sprigs fresh thyme, 2 strips orange zest, and 1/4 tsp kosher salt. Warm over low heat (do not simmer) for 10 minutes, stirring occasionally, until the oil is fragrant but the herbs aren’t browning.
2. Remove from heat and let cool to room temperature (about 30 minutes). Strain through a fine-mesh sieve into a glass jar, discarding the solids.

The magic here? The oil picks up just enough citrusy brightness from the orange zest to balance the earthy thyme, without overpowering it. It’s a drizzle-worthy upgrade for almost anything.

Tip: For deeper flavor, let the strained oil sit in a sealed jar at room temperature overnight before using.

Rosemary and Garlic Infused Olive Oil

Elevate your pantry staples with this fragrant, versatile oil—perfect for drizzling over crusty bread, roasted veggies, or grilled meats.

Ingredients:

• 1 cup extra-virgin olive oil
• 3 sprigs fresh rosemary (about 4 inches each)
• 4 garlic cloves, peeled and lightly smashed
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 3 rosemary sprigs, 4 garlic cloves, 1/2 tsp red pepper flakes (if using), and 1/4 tsp kosher salt.
2. Warm over low heat (do not simmer) for 8–10 minutes, stirring occasionally, until the garlic is lightly golden and the rosemary is fragrant.
3. Remove from heat and let cool completely. Strain into a clean glass jar or bottle, discarding solids.

The gentle infusion process preserves the oil’s smoothness while packing it with earthy rosemary and punchy garlic—no bitter aftertaste here!

Tip: For a stronger flavor, let the strained oil sit at room temperature for 24 hours before using.

Chili and Lime Infused Olive Oil

Bright, zesty, and just a little spicy, this infused oil is the secret weapon your pantry needs—drizzle it over tacos, grilled veggies, or even popcorn for an instant flavor boost.

Ingredients:

• 1 cup extra-virgin olive oil
• 2 dried red chilies (like arbol or cayenne), lightly crushed
• 2 teaspoons lime zest (from about 2 limes)
• 1/4 teaspoon fine sea salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil and 2 lightly crushed dried red chilies. Heat over the lowest possible flame for 10 minutes, stirring occasionally, until the oil is warm (not bubbling) and the chilies release a subtle fragrance.
2. Remove from heat and stir in 2 teaspoons lime zest and 1/4 teaspoon fine sea salt. Let steep for 30 minutes at room temperature to meld the flavors.
3. Strain through a fine-mesh sieve into a clean glass bottle, discarding the solids. Store in the fridge for up to 2 weeks.

The magic here? The oil picks up the chili’s slow heat and the lime’s citrusy punch without overpowering—it’s like sunshine in a bottle.

Tip: For a stronger kick, leave the chilies in the oil (unstrained) for up to 24 hours before using.

Basil and Lemon Zest Infused Olive Oil

Bright, herbaceous, and bursting with fresh flavor, this infused oil is a kitchen staple you’ll drizzle on everything from salads to grilled fish.

Ingredients:

• 1 cup extra-virgin olive oil
• 1/2 cup packed fresh basil leaves (stems removed)
• 2 tbsp finely grated lemon zest (from about 2 large lemons)
• 1/4 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 1/2 cup packed basil leaves, 2 tbsp lemon zest, and 1/4 tsp kosher salt. Warm over low heat (do not simmer) for 10 minutes, stirring occasionally, until the basil wilts and the oil is fragrant.
2. Remove from heat and let cool to room temperature, about 30 minutes. Strain through a fine-mesh sieve into a clean glass jar, pressing gently on the basil to extract all the flavor.
3. Seal and refrigerate for up to 1 week. Bring to room temperature before using for the best flavor.

The lemon zest adds a sunny citrus punch that balances the earthy basil perfectly—try it brushed over crusty bread or as a finishing touch for roasted veggies.

Tip: For a stronger basil flavor, let the strained oil sit at room temperature for 2 hours before refrigerating.

Garlic and Parsley Infused Olive Oil

This vibrant infused oil is a kitchen staple—drizzle it over crusty bread, roasted veggies, or pasta for an instant flavor boost.

Ingredients:

• 1 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 cup fresh parsley leaves, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil and 4 thinly sliced garlic cloves. Heat over low heat (do not simmer) for 8–10 minutes, stirring occasionally, until the garlic is fragrant and lightly golden.
2. Remove from heat and immediately stir in 1/4 cup chopped parsley, 1/2 tsp red pepper flakes (if using), and 1/2 tsp kosher salt. Let steep for 15 minutes to meld flavors.
3. Strain through a fine-mesh sieve into a sterilized jar, pressing gently on the solids. Discard the garlic and parsley (or save for another use).

The gentle infusion process preserves the garlic’s mellow sweetness while the parsley adds a fresh, herbal note—perfect for elevating weeknight meals.

Tip: For a smoother finish, strain twice or use cheesecloth. Store in the fridge for up to 2 weeks.

Lemon and Rosemary Infused Olive Oil

Bright, herby, and effortlessly elegant, this infused oil adds a gourmet touch to salads, bread, or grilled veggies in minutes.

Ingredients:

• 1 cup extra-virgin olive oil
• 3 (4-inch) sprigs fresh rosemary
• 2 strips lemon zest (2 inches long each), peeled with a vegetable peeler
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 3 rosemary sprigs, 2 strips lemon zest, and 1/4 tsp red pepper flakes (if using). Warm over low heat for 8–10 minutes, stirring occasionally, until the oil is fragrant but not bubbling (the rosemary should sizzle lightly).
2. Remove from heat and let cool completely (about 30 minutes). Strain through a fine-mesh sieve into a sterilized glass jar, discarding solids.

The magic here? The gentle heat coaxes out the rosemary’s piney depth and the lemon’s citrusy spark without bitterness—perfect for drizzling over goat cheese crostini or roasted potatoes.

Tip: For a stronger flavor, let the strained oil sit with a fresh rosemary sprig and lemon zest strip for 24 hours before using.

Orange and Chili Infused Olive Oil

Bright, citrusy, and just a little spicy, this infused oil is a quick way to add bold flavor to salads, grilled fish, or crusty bread.

Ingredients

• 1 cup extra-virgin olive oil
• 2 medium oranges, zest peeled in wide strips (avoid white pith)
• 1 small dried red chili (like arbol or cayenne), lightly crushed
• 1/4 tsp kosher salt

Instructions

1. In a small saucepan, combine 1 cup extra-virgin olive oil, orange zest strips, 1 small dried red chili, and 1/4 tsp kosher salt.
2. Warm over low heat (do not simmer) for 10 minutes, stirring occasionally, until the oil is fragrant and the zest begins to curl.
3. Remove from heat and let cool completely. Strain through a fine-mesh sieve, discarding solids.

The magic here? The chili’s slow heat builds as the oil sits, while the orange keeps it fresh and vibrant—no bitter aftertaste.

Tip: Store in a sealed jar at room temperature for up to 2 weeks. The flavor intensifies after a day!

Thyme and Garlic Infused Olive Oil

This fragrant infused oil is a kitchen staple—drizzle it over crusty bread, roasted veggies, or pasta for an instant upgrade.

Ingredients:

• 1 cup extra-virgin olive oil
• 4 sprigs fresh thyme
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 4 sprigs fresh thyme, 3 thinly sliced garlic cloves, 1/4 tsp red pepper flakes (if using), and 1/2 tsp kosher salt.
2. Heat over low heat (do not simmer) for 10 minutes, stirring occasionally, until the garlic is lightly golden and the thyme is fragrant.
3. Remove from heat and let cool completely. Strain into a clean glass jar, discarding solids.

The gentle infusion preserves the garlic’s sweetness while letting the thyme’s earthy notes shine—no bitter aftertaste here!

Tip: For a stronger flavor, let the oil sit (unstrained) at room temperature for 2 hours before straining.

Rosemary and Lemon Infused Olive Oil

Bright, herbal, and effortlessly elegant, this infused oil adds a gourmet touch to salads, bread, or grilled dishes—no fancy equipment required.

Ingredients:

• 1 cup extra-virgin olive oil
• 3 sprigs fresh rosemary (3–4 inches each)
• 1 large lemon, zest peeled in wide strips (avoid white pith)
• 1/4 tsp coarse sea salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 3 rosemary sprigs, and lemon zest strips. Heat over low heat (180°F) for 10 minutes, stirring occasionally—tiny bubbles are okay, but don’t let the oil simmer.
2. Remove from heat, cover, and let steep for 1 hour at room temperature to deepen the flavors.
3. Strain the oil through a fine-mesh sieve into a sterilized glass bottle, discarding solids. Stir in 1/4 tsp coarse sea salt.

The magic here? Gentle heating unlocks the rosemary’s piney aroma and mellows the lemon’s zestiness, creating a balanced oil that’s way better than store-bought.

Tip: For a bolder kick, add a cracked black peppercorn or a garlic clove (remove after steeping).

Chili and Garlic Infused Olive Oil

This bold, aromatic oil is a kitchen powerhouse—drizzle it over pizza, pasta, or crusty bread for an instant flavor upgrade.

Ingredients:

• 1 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 dried red chilies, crumbled (or 1 tsp red pepper flakes)
• 1/2 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup olive oil and 4 sliced garlic cloves over low heat. Cook for 8–10 minutes, stirring occasionally, until the garlic turns pale gold (don’t let it brown!).
2. Remove from heat and immediately stir in 2 crumbled chilies and 1/2 tsp salt. Let steep off the heat for 15 minutes to infuse.
3. Strain through a fine-mesh sieve if you prefer a clear oil, or leave the bits in for extra texture.

The magic here? Gentle heat coaxes out the garlic’s sweetness while keeping the chilies’ kick bright—no bitter burnt notes. It’s all about patience!

Tip: Store in a glass jar at room temperature for up to 2 weeks (if it lasts that long!).

Basil and Thyme Infused Olive Oil

Elevate your pantry staples with this fragrant, herb-infused olive oil—perfect for drizzling over crusty bread or tossing with pasta.

Ingredients:

• 1 cup extra-virgin olive oil
• 1/2 cup fresh basil leaves, lightly packed
• 2 tbsp fresh thyme sprigs
• 1/2 tsp black peppercorns
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 1/2 cup fresh basil leaves, 2 tbsp fresh thyme sprigs, 1/2 tsp black peppercorns, and 1/4 tsp red pepper flakes (if using). Heat over low heat for 5 minutes, stirring occasionally, until the herbs are just fragrant (don’t let them brown).
2. Remove from heat and let cool to room temperature, about 30 minutes. Strain through a fine-mesh sieve into a clean glass bottle, pressing gently on the herbs to extract all the flavor.
3. Seal and store in a cool, dark place for up to 2 weeks, or refrigerate for longer shelf life (it will solidify when chilled—just let it sit at room temperature before using).

The gentle infusion process preserves the herbs’ bright, earthy notes without bitterness, making this oil a versatile kitchen hero.

Tip: For a stronger flavor, let the strained oil sit with a fresh basil leaf or thyme sprig in the bottle for an extra day before using.

Lemon and Garlic Infused Olive Oil

Bright, zesty, and packed with flavor, this infused oil is a kitchen staple that elevates everything from salads to grilled bread.

Ingredients:

• 1 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 2 strips lemon zest (about 2 inches long each)
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 3 cloves of thinly sliced garlic, 2 strips lemon zest, 1/4 tsp red pepper flakes, and 1/4 tsp kosher salt.
2. Heat over low heat (do not simmer) for 10 minutes, stirring occasionally, until the garlic is fragrant and just barely golden.
3. Remove from heat and let cool completely. Strain through a fine-mesh sieve into a clean jar or bottle, discarding solids.

The gentle infusion process preserves the garlic’s sharpness while mellowing it into a versatile, citrus-kissed oil—perfect for drizzling over roasted veggies or whisking into vinaigrettes.

Tip: For a stronger lemon flavor, add an extra strip of zest after straining and let it steep in the oil for 1–2 hours before removing.

Conclusion

With 20 delicious infused olive oil recipes, this roundup offers endless ways to elevate your cooking. Whether you’re drizzling, dipping, or sautéing, these flavorful oils will add a gourmet touch to any dish. Try your favorites, leave a comment below, and don’t forget to share this article on Pinterest for fellow food lovers to enjoy! Happy infusing!