How to Make Your Own Herb-Infused Flavored Olive Oil

As my creative urges in the kitchen continue to flourish, I find myself constantly researching and pursuing new avenues to wander in the culinary field. With a pantry amply stocked with all manner of herb-infused olive oils, I was recently inspired to create a few of my own special blends, for use with salads, stir-fries, and sautées.

It is a relatively simple process to make your own flavored olive oils. Following a recipe or using store-bought mixtures is convenient, but sometimes a meal can taste significantly better and wholly satisfying when prepared with your own fresh blends and ingredients. For example, most stir-fries are made with a tablespoon or two of olive oil. But rather than be simple and mundane, why not reach for your own prepared bottle of hot pepper or garlic flavored oil for an extra kick of flavor?

To begin, you need to first determine what type of mixtures you would like. Try to think of what herbs usually work well together, but feel free to get creative. A nice blend of savory herbs such as thyme and rosemary can also benefit from some peppercorns and a bay leaf or two, resulting in a fine, savory blend for roasting meats or beef stir-fries or sautées.

You will also need to determine whether you will be using fresh herbs or dry herbs. You'll receive a superior flavor from fresh herbs, but the potential for spoilage is greater after a few months time, while oils mixed with dry herbs can last far longer, but the flavor will be a touch weaker, unless using premium dried herbs.

For storage, you will want to find jars that can be sealed completely. I have found that jars with rubber stoppers are better than metal lids and stoppers, as the metal can corrode over time or affect the taste of the oil.