Infused Oils

Infused Oils

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Dee Vance


I found it was cheaper to make my own flavored oils that taste amazing. Like the ones they give you in restaurants to dip your bread in. It's so easy.
Save wine bottles with corks. Or buy bottled from the dollar stores like in my picture.


★★★★★ 1 vote

5 Min
20 Min


  • 10-12 clove
    garlic (note: do not take skin off. use same sized cloves for even cooking)
  • 2 c
    olive oil
  • .50 oz
    herbs of your choice (suggest 3-4 rosemary sprigs or 8-10 basil leaves)

How to Make Infused Oils


  1. Preheat oven to 325ºF.
  2. Pour oil into a baking safe bowl with cover. Put cloves into oil.
  3. Place herbs in cheese cloth (optional) and drop in oil.
  4. Cover bowl & bake for 15 to 20 minutes depending on your oven. DO NOT over bake. Garlic should be tender and not brown.
  5. Cool oil uncovered for 1 hour. Remove cloves & herbs from oil. Strain oil in fine strainer & pour into bottles. Store out of sunlight or heat.NOTE: If oil should become cloudy, re-bake for 5 minutes or until clear again.
  6. BONUS: Remove garlic pulp from skins. Store in airtight container in refrigerator for up to 3 weeks.
    Use this garlic in your recipes!
  7. HINTS & TIPS: Be creative! Make without any herbs (just garlic) or make with garlic and any favoriate herb. Use infused oil in cooking to spark up your recipes or use as a dip for fresh french bread.

    For HOT peppered oil use garlic and 2-3 tbs. dried red pepper and seeds.

    I give decorated bottles for gifts with a coupon. If they return the bottle cleaned, they get a free refill.

Printable Recipe Card

About Infused Oils

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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