Herb-Infused Olive Oils

There’s something incredibly special about a bottle of homemade herb-infused olive oil. It feels luxurious but simple, rustic but elegant, and it’s the kind of gift that instantly makes someone feel cared for. As soon as the herbs hit the warm olive oil, the kitchen fills with this cozy aroma that smells like winter dinners, roasted vegetables, and freshly baked bread. It’s the kind of scent that makes you slow down for a moment.

I started making these infused oils because I wanted a homemade gift that felt elevated without being complicated. It only takes a few ingredients and less than 20 minutes, but once it’s poured into a glass bottle and tied with a ribbon, it looks like something you’d find in a tiny Italian market. These are the gifts people open and immediately say, “Wait… did you make this?”

This recipe includes two versions: Garlic Rosemary Oil, which is warm, savory, and perfect for drizzling on potatoes or sourdough, and Chili Herb Oil, which has a subtle heat and makes everything from pasta to eggs taste a little more special. They both look beautiful in bottles and make such thoughtful homemade gifts and pair perfectly with my DIY Flavored Salts.

Why You’ll Love This Recipe

This herb-infused olive oil is:

• ready in under 20 minutes
• fragrant and flavorful
• naturally refined-sugar-free
• beautiful in glass bottles
• made with simple ingredients
• long-lasting if strained
• customizable
• perfect for gifting

It’s one of the easiest homemade gifts that still feels incredibly thoughtful and elevated.

What Is Herb-Infused Olive Oil?

Herb-infused olive oil is made by gently warming olive oil with fresh herbs, garlic, chili flakes, peppercorns, or citrus peel so the flavors release and infuse into the oil. The warmth helps extract the essential oils from the herbs and spices, giving the olive oil a deeper, more aromatic flavor.

This technique has been used in kitchens forever because it’s simple, flavorful, and naturally shelf stable when made correctly. It’s perfect for drizzling on roasted vegetables, mixing into pasta, dipping bread, brushing onto grilled chicken, or adding flavor to salads and soups.

Ingredients

Garlic Rosemary Oil

• 1 cup high-quality olive oil
• 2 rosemary sprigs
• 2 to 3 garlic cloves, smashed

Chili Herb Oil

• 1 cup olive oil
• 1 tsp chili flakes
• 1 tsp whole peppercorns
• 1 to 2 thyme sprigs

Ingredient Swaps

• No rosemary ? Use thyme, sage, or oregano.
• No garlic ? Add dried garlic after heating. This keeps the oil safe.
• Want a brighter flavor ? Add a strip of lemon peel and remove before bottling.
• Prefer a mild oil ? Reduce the chili flakes or skip peppercorns.
• Love spicy food ? Add a pinch of cayenne to the Chili Herb Oil.
• Only have dried herbs ? Use them. Dried herbs infuse beautifully and extend shelf life.

Equipment You’ll Need

Small saucepan
For gently warming the oil and herbs.

Fine mesh strainer
Essential if you want the oil to be shelf stable at room temperature.

Heat-safe funnel
Helps pour the oil neatly into bottles.

Glass bottles or swing-top jars
These make the final gift look polished and elegant.

Cutting board + paring knife
For prepping garlic and herbs.

How to Make Herb-Infused Olive Oil

Step 1: Prep Herbs and Aromatics

Peel and lightly smash the garlic cloves. Rinse the herbs and pat them completely dry. This step ensures the infusion stays clean and fresh.

Step 2: Warm the Oil

Add the olive oil, herbs, garlic, and spices to a small saucepan. Place the pan over low heat and let it warm slowly, but don’t let it simmer or bubble.

Step 3: Let everything warm

Let everything warm together for about 10 to 15 minutes, stirring occasionally. You’ll see tiny bubbles forming around the garlic, which is your sign the aromatics are infusing properly.

Step 4: Cool Completely

Remove the saucepan from the heat and let the oil cool fully. As the oil cools, the flavors settle and deepen.

Step 5: Strain or Leave the Herbs In

If you want the oil to last the longest at room temperature, strain out the garlic, herbs, and spices with a fine mesh strainer.

Step 6: Bottle the Oil

Use a small funnel to pour the cooled oil into glass bottles. Wipe the edges clean, seal tightly, and label. A ribbon or a small piece of twine adds a beautiful, cozy finishing touch.

Storage and Shelf Life

If strained:
Store at room temperature for 1 to 2 months. Keep the bottle away from direct sunlight or heat.

If herbs remain inside:
Store in the refrigerator and use within 2 to 3 weeks.

If you ever see cloudiness, bubbling, or an off smell, discard and make a fresh batch. Properly made strained oils stay clear, fragrant, and safe for the full storage period.

Gifting Ideas

Herb-infused olive oils make such elegant homemade gifts. Once bottled, they look like something from an artisan food market. Here are a few ways to package them:

• Use a clear glass bottle with a swing-top lid.
• Add a kraft label or handwritten tag.
• Tie a sprig of rosemary or thyme to the neck of the bottle with twine.
• Pair with a loaf of sourdough or a small dipping bowl.
• Bundle both flavors together for a beautiful duo gift.

They’re perfect for teachers, hosts, neighbors, or anyone who loves cozy cooking.

Frequently Asked Questions

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