How to Infuse Olive Oil with Herbs and Spices at Home

Quick answer

For a safe, reliable homemade herb infused olive oil, use the cold infusion method: combine thoroughly dried herbs or spices with olive oil, let it steep at room temperature for 3 to 7 days, then strain and refrigerate. For garlic, always use dried garlic or refrigerate the oil and use it within 4 days, because fresh garlic in oil at room temperature can support botulism growth.

Choose the right olive oil and flavorings

A mild, buttery olive oil lets delicate herbs like basil and thyme come through, while a peppery oil stands up to bold spices like chipotle or jalapeno. Avoid extra-virgin oils with a strong bitter finish if you plan to infuse with flowers or citrus peel, because the bitterness can overpower the infusion.

For herbs, use dried rather than fresh. Fresh herbs carry moisture, which shortens shelf life and can introduce mold. For spices, whole seeds and cracked pieces release flavor more slowly and evenly than fine powders, which can settle and cloud the oil. If you want a shortcut, start with an already flavored oil like Basil Infused Olive Oil and add a few crushed peppercorns or a pinch of Chipotle Salt to layer in extra depth.

Sterilize your jars and bottles

Wash glass jars and bottles in hot soapy water, rinse well, and dry them completely in a low oven (about 200°F) for 10 minutes. Any residual water will encourage spoilage and make the oil cloudy. Let the glass cool before adding oil.

Work with dry utensils and a clean funnel. If you plan to give the oil as a gift, choose small bottles with tight-fitting corks or swing-top caps, and label them with the infusion date and a use-by date.

Combine oil and flavorings in the right ratio

A good starting ratio is 1 cup of olive oil to 2 to 3 tablespoons of dried herbs or 1 to 2 tablespoons of whole spices. Too much flavoring can make the oil bitter or gritty; too little leaves it flat.

Add the flavorings to your jar first, then pour the oil over them. Stir gently with a clean chopstick or butter knife to release air bubbles and ensure all pieces are submerged. Cap the jar loosely.

Steep, strain, and store

Let the jar sit in a cool, dark place for 3 to 7 days, shaking it once a day. Taste after 3 days; if you want a stronger flavor, let it go another day or two, but don't exceed 7 days for dried herbs or spices because the oil can turn grassy or bitter.

Strain through a fine-mesh sieve lined with cheesecloth or a coffee filter. Press gently on the solids to extract oil, then transfer the strained oil to a clean bottle. Store in the refrigerator. Cold infusion oils made with dried ingredients keep for about 2 weeks refrigerated; discard if you see cloudiness, off smells, or bubbles.

Handle garlic and fresh ingredients safely

Fresh garlic, fresh chili peppers, and fresh herbs carry moisture and can harbor Clostridium botulinum spores. When submerged in oil at room temperature, those spores can produce a dangerous toxin. The safest approach is to use dried garlic or dried chili flakes instead of fresh. If you insist on fresh garlic, refrigerate the oil immediately and use it within 4 days, and never store it at room temperature.

For a garlic infused olive oil safety shortcut without the risk, use a commercially prepared garlic olive oil or add garlic powder to oil just before serving. The same caution applies to fresh basil, rosemary, and lemon zest: use them only in oil you will refrigerate and consume within 4 days, or dry them first.

Turn your infusion into a gift

Small 4- to 8-ounce bottles of homemade herb infused olive oil make thoughtful gifts when paired with a jar of flaky salt or a note suggesting uses. For a polished presentation, add a custom label with the infusion date and a 'keep refrigerated' reminder.

If you prefer a ready-made option, a bottle of Jalapeno Infused Olive Oil or Basil Infused Olive Oil from a specialty shop travels well and needs no refrigeration until opening. Pair it with Chipotle Salt for a spicy-savory gift set that covers both oil and seasoning.

Step-by-step infusion checklist

1. Dry your flavorings completely: Spread fresh herbs on a tray and let them air-dry or use an oven on the lowest setting until brittle. Any remaining moisture will shorten shelf life and risk spoilage. Checkpoint: herbs should crumble, not bend, before they go into the oil.
2. Sterilize and dry your glassware: Wash jars and bottles in hot soapy water, rinse, and dry in a 200°F oven for 10 minutes. Let cool before adding oil. Checkpoint: no visible water droplets inside the glass.
3. Measure a safe ratio: Use 1 cup olive oil to 2–3 tablespoons dried herbs or 1–2 tablespoons whole spices. Add flavorings first, then pour oil over them. Checkpoint: all solids are fully submerged.
4. Steep in a cool, dark place: Let the jar sit for 3–7 days, shaking once daily. Taste starting at day 3 to avoid over-extraction. Checkpoint: stop steeping when flavor is bold but not bitter.
5. Strain and refrigerate: Strain through fine mesh lined with cheesecloth or a coffee filter. Bottle and refrigerate. Use within 2 weeks for dried infusions. Checkpoint: discard if you see bubbles, cloudiness, or off odors.
6. Handle garlic and fresh ingredients with care: Use dried garlic or dried chili flakes instead of fresh. If using fresh garlic, refrigerate immediately and use within 4 days. Checkpoint: never store fresh garlic oil at room temperature.

Shop infused oils and salts

• Basil Infused Olive Oil: Basil Infused Olive Oil is a clean, crisp, fragrant oil available in 250ml (8.5 fl. oz.). Use it as a no-fuss base for caprese salads or pasta when you want basil flavor without the safety concerns of fresh herb infusion.
• Jalapeno Infused Olive Oil: Jalapeno Infused Olive Oil delivers a distinctive deep green flavor with light heat and is available in 250ml (8.5 fl. oz.). Drizzle it over grilled veggies, fish, or chicken when you want jalapeno flavor without infusing fresh peppers at home.
• Chipotle Salt: Chipotle Salt combines smoked chipotle peppers with Pacific sea salt for a warm, toasted flavor. Use it to season the oil at serving time or to rim a glass, adding smoky heat without introducing moisture to your infusion.