Making DIY infused oils has completely changed the way I approach salads and marinades. The ability to create custom flavors using fresh herbs, spices, and citrus gives me complete control over my ingredients and enhances the taste of my dishes in a way store-bought oils never could. Whether I’m drizzling rosemary-infused oil over roasted vegetables or using a garlic-chili oil for a zesty marinade, these homemade infusions add depth and aroma to every meal. Plus, they’re incredibly easy to make and store, making them a staple in my kitchen.
One of my favorite infused oils is garlic and rosemary olive oil. The combination of these two ingredients creates a deeply aromatic oil that pairs beautifully with everything from grilled meats to fresh salads. To make it, I gently heat olive oil in a saucepan and add smashed garlic cloves and fresh rosemary sprigs, letting the flavors meld together without allowing the oil to boil. After cooling, I strain out the solids and transfer the oil to a glass bottle. It’s perfect for drizzling over roasted potatoes or using as a base for marinades.
For a bright and zesty oil, I love making lemon-infused olive oil. This version works wonderfully for salads, seafood, and light pasta dishes. I use lemon zest rather than juice to avoid acidity altering the oil’s stability. A slow infusion of the zest in warm olive oil extracts its essential oils, creating a beautifully fragrant and flavorful result. This oil is my go-to for drizzling over grilled fish, mixing into vinaigrettes, or even tossing with steamed vegetables for a fresh citrusy touch.
When I want to add some heat to my cooking, I make chili and garlic-infused oil. This is ideal for marinades, stir-fries, and even drizzling over pizza for an extra kick. I use dried red chili flakes, fresh garlic, and sometimes a bit of smoked paprika to deepen the flavor. Heating these ingredients in oil for a few minutes allows the spice and aroma to infuse fully. After straining, I’m left with a fiery oil that I use whenever I want to add some boldness to my dishes.
Herb-infused oils are another favorite of mine, and I love experimenting with combinations like basil and thyme or oregano and parsley. These oils work wonderfully as salad dressings or for dipping crusty bread. The key is to use fresh, dry herbs and ensure that they don’t have any excess moisture, as water can cause the oil to spoil more quickly. I gently heat the oil with the herbs, let it steep, and then strain for a beautifully flavored result.
DIY infused oils are not just about adding flavor—they also allow me to control the quality of ingredients, avoid preservatives, and customize blends to my personal taste. Plus, they make fantastic homemade gifts when bottled in pretty jars. With just a few simple ingredients and a little patience, I’ve discovered a whole new way to elevate my salads, marinades, and everyday cooking.