Infused Olive Oil Recipes: the complete, safe & delicious guide (by TITIN EVOO)

What is infused olive oil (and when to use it)?

Infused olive oil is simply extra virgin olive oil (EVOO) carrying the aroma of herbs, spices, citrus peels, or chiles. It’s not about masking flavor—it’s about layering it. From our experience at TITIN, there are two big use cases:

• Finishing oils (our specialty): think silkier textures and high-definition aromas used right before serving—drizzled over grilled veggies, burrata, seafood, soups, or pizza. When you want brightness and nuance, finishing is king.

• Universal/cooking oils: your daily driver for cooking and for gentle, warm infusions. Robust enough for sautéing and versatile enough for marinades or dipping.

Rule of thumb we use in our test kitchen:

• Subtle, delicate infusions (lemon, basil) shine with a finishing oil used at the end.

• Bolder infusions (garlic, rosemary, chile) do great in a universal EVOO that you can warm gently and then apply during cooking or as a base for dressings.

Safety first: fresh vs. dried, sterilizing, storage

Infusing oil is easy—but safety matters. Oil is low in water activity, but adding fresh ingredients can introduce moisture. Keep it conservative and clean:

Our safety checklist (what we do at TITIN):

1. Prefer dried ingredients (dried herbs, dried chiles, fully dried citrus peels). If using anything fresh (e.g., fresh basil or garlic), treat the infusion as same-day or refrigerated and used within 7 days.

2. Sterilize bottles/jars: submerge in boiling water 10 minutes, remove with tongs, and let them dry completely (no water droplets) before filling.

3. Work clean: wash hands, use clean boards/knives, and keep aromatics free of visible moisture.

4. Gentle heat, not frying: we warm oil to 60–75 °C (140–167 °F) to encourage infusion and then cool and fine-strain (coffee filter or very fine mesh).

5. Label & refrigerate: date the bottle. For dried-ingredient infusions, refrigerate and aim to use within 2–4 weeks for best quality. For fresh-ingredient infusions, refrigerate and consume within 7 days. When in doubt, make small batches and finish them fast.

6. Discard if you see cloudiness, gas bubbles, off smells, or flavor drift.

Conservative, small-batch, refrigerated, and dried-first is how we keep things delicious and safe.

Methods that actually work (and when to use each)

* Always refrigerate. Fresh ingredients = max 7 days. Dried ingredients = generally longer quality window, but keep it modest.

5 essential infused olive oil recipes (TITIN-style)

Each recipe yields ~1 cup. Scale as needed. Always label and refrigerate.

1) Garlic (gentle & mellow)

• You’ll need: 1 cup EVOO (universal), 6–8 garlic cloves peeled and lightly smashed, pinch of salt (optional).

• Method: Warm oil + garlic at 65–70 °C (149–158 °F) for 20 minutes (tiny bubbles ≠ frying). Cool 15 minutes. Strain very fine.

• Use it on: roast chicken, potatoes, aioli base, pasta aglio e olio.

• Storage: Refrigerate. If using fresh garlic, enjoy within 7 days.

2) Rosemary (woody & aromatic)

• You’ll need: 1 cup EVOO (universal), 3–4 dried rosemary sprigs (or 2 tsp dried needles).

• Method: Warm at 60–65 °C for 15 minutes. Cool, strain out needles.

• Use it on: focaccia, grilled lamb/pork, roasted root veggies.

• Storage: With dried rosemary, 2–4 weeks refrigerated.

3) Lemon Zest (bright & zippy)

• You’ll need: 1 cup TITIN Finishing EVOO, zest of 2 fully dried lemons (no white pith).

• Method: Very low heat 5 minutes or cold-steep 48 hours in the fridge; strain through coffee filter.

• Use it on: white fish, asparagus, ricotta toast, green salads.

• Pro tip from our team: this is where a finishing oil shines; drizzle just before serving for a clean citrus lift.

• Storage: 2–4 weeks (if zest is fully dried); otherwise keep it same-week.

4) Basil (soft & sweet)

• You’ll need: 1 cup EVOO (finishing or universal), 2 cups lightly dried basil leaves.

• Method (safer express): Blanch basil 10 seconds, ice-bath, pat fully dry. Pulse with room-temp EVOO, let rest 30 minutes, then fine-strain (or cheesecloth). Use as same-week finishing oil.

• Use it on: Margherita pizza, burrata, tomato salads, pesto upgrades.

• Storage: Refrigerate and use within 7 days.

5) Chili (warm heat, controlled)

• You’ll need: 1 cup EVOO (universal), 1–2 tbsp dried chili flakes or 3–4 dried whole chiles.

• Method: Warm at 65–70 °C for 15 minutes; cool; strain.

• Heat control: Start small; you can always add more flakes later and rest 24 h.

• Use it on: pizzas, noodles, crispy eggs, grilled shrimp.

• Storage: With dried chiles, 2–4 weeks refrigerated.

Pairings cheat-sheet: what to drizzle and where

• Garlic oil → roasted veggies, steak salads, aioli, garlic bread.

• Rosemary oil → roast potatoes, ciabatta, rib-eye, grilled mushrooms.

• Lemon oil → cod, halibut, asparagus, herby couscous, ricotta crostini.

• Basil oil → caprese, tomato soups, pesto finishing, pasta primavera.

• Chili oil → pizza bianca, noodles, avocado toast, roasted broccoli.

In our kitchen, finishing oils are the final 10% that add 90% of the perceived aroma. If you taste a dish and it feels “almost there,” a ½ teaspoon of lemon or basil finishing oil can be the difference between good and unforgettable.

Common mistakes (and how to avoid them)

• Overheating the oil: frying aromatics scorches flavors. Stay at gentle temps (60–75 °C).

• Using wet ingredients: moisture shortens life and risks spoilage. Dry thoroughly, and prefer dried aromatics.

• Skipping the fine strain: particles keep infusing and can degrade flavor. Use a coffee filter for clarity.

• Huge batches: small, fresh batches taste brighter and keep safety simple.

• Forgetting the label: date it. Future-you will thank you.

The best EVOO for infusing (and why Spanish oil shines)

You’re layering aromas on top of an already characterful oil. Spanish EVOOs (think arbequina, picual, hojiblanca) deliver:

• Clean fruitiness that supports citrus and fresh herbs.

• Peppery, green notes that carry rosemary and chile.

• Balance—not too heavy, not too thin—so the infused note stays vivid, especially when used as a finishing oil.

From our side at TITIN EVOO, we lean on:

• Universal EVOO for warm infusions and cooking versatility.

• Finishing EVOO for delicate or citrus-forward infusions and last-second drizzles where aroma definition matters.

Quick FAQs

How long does infused olive oil last?
Refrigerated, dried-ingredient infusions are typically best within 2–4 weeks. If you use fresh aromatics, keep it in the fridge and use within 7 days. Make small batches and refresh often.

Do I have to sterilize bottles?
It’s strongly recommended. Boil bottles 10 minutes, let them dry completely, then fill.

Cold vs. warm infusion—what’s better?
Cold preserves delicate aromatics; warm is faster and extracts deeper into woody/herby notes. We use both, depending on the target flavor and timing.

Which oil should I choose for each recipe?

• Finishing EVOO: lemon, basil, delicate herbs, final drizzle.

• Universal EVOO: garlic, rosemary, chile, marinades, gentle cooking.

Can I gift infused oils?
Yes—attach a label with flavor, made-on date, “keep refrigerated,” and a “best within” window. When gifting fresh-aromatic oils, include short shelf-life guidance.

Ready to elevate your plating?

If you love the brightness and clarity you get from a final drizzle, explore our Finishing Olive Oils—crafted to deliver clean, high-definition aroma at the table:
→ https://titinevoo.com/collections/finishing