What Is Infused Olive Oil? How It’s Made and How to Use It
Updated: Sep 20
Infused olive oil takes the familiar richness of olive oil and adds another layer of flavour, from fragrant herbs and bright citrus to warming chilli and savoury garlic. It can be an easy way to bring more character to everyday food without turning a simple dish into a complicated recipe.
But what exactly is infused olive oil, how is it made, and what can you do with it? Here’s a simple guide.
What is infused olive oil?
Infused olive oil is olive oil that has been given additional flavour from ingredients such as herbs, spices, chilli, garlic or citrus. The aim is not to hide the taste of the oil, but to build on it, creating an oil that can season food as well as adding richness.
Depending on the ingredients and production method, an infused oil might taste fresh and aromatic, warm and spicy, deeply savoury or bright and zesty. That makes it particularly useful as a finishing ingredient, where a small drizzle can change the character of a dish.
How is infused olive oil made?
There are several ways to make flavoured or infused oils. Some producers infuse oil with whole or dried ingredients and then filter them out. Others use carefully selected natural flavourings or extracts to achieve a consistent flavour without leaving pieces of herbs, garlic, fruit or spices in the bottle.
At The Lakes Infusion Co., our olive oils begin with extra virgin olive oil and are blended with flavour to create combinations designed around the food they are likely to be used with. Our infused olive oil range includes Rosemary & Garlic, Lemon & Thyme and Chilli & Bay Leaf.
Using flavourings rather than leaving fresh ingredients in the bottle also means the finished oil stays smooth and pourable, with the flavour distributed throughout.
What does infused olive oil taste like?
That depends almost entirely on the infusion. Different combinations can take the same extra virgin olive oil in very different directions:
Rosemary & Garlic: savoury and herbaceous, with a natural affinity for roast potatoes, bread and Mediterranean-style cooking.
Lemon & Thyme: fresher and lighter, especially good with fish, chicken and vegetables.
Chilli & Bay Leaf: warming and rounded, with a savoury depth that suits pizza, pasta, grilled food and slow-cooked dishes.
A good infused oil should still taste balanced. You want to notice the added flavour, but the olive oil should remain part of the experience rather than simply becoming a carrier for something stronger.
How do you use infused olive oil?
One of the best things about infused olive oil is that you do not really need a special recipe. In many cases, you can simply use it anywhere you would already reach for olive oil.
Drizzle it over roasted vegetables just before serving.
Use it to finish pasta, pizza or risotto.
Brush it over chicken, fish or vegetables before cooking.
Pour a little into a dish for dipping bread.
Whisk it with vinegar to make a quick salad dressing.
Use a small drizzle over soup, hummus or beans as a finishing touch.
Because the flavour is already built into the oil, even something as simple as tomatoes, bread or boiled potatoes can become more interesting with very little effort.
Can you cook with infused olive oil?
Yes. Infused olive oils can be used both during cooking and as finishing oils. They work well for roasting, sautéing and brushing onto food before grilling, as well as for drizzling over a finished dish.
For the clearest flavour, it can be useful to add at least some of the oil towards the end of cooking. Heat can soften delicate herb and citrus notes, so a final drizzle often gives you the best of both worlds: the richness of oil used in the cooking and a more noticeable aromatic finish.
Infused olive oil vs plain olive oil
Plain extra virgin olive oil is wonderfully versatile and lets the natural character of the olives take centre stage. Infused olive oil serves a slightly different purpose: it combines the oil and part of the seasoning in one ingredient.
There is no need to choose one or the other. A plain extra virgin olive oil is a kitchen staple, while a few well-chosen infused oils give you quick ways to take dishes in different flavour directions.
A simple ingredient with plenty of possibilities
Infused olive oil is ultimately about making flavour easier to use. Whether you prefer the savoury combination of rosemary and garlic, the brightness of lemon and thyme or the warmth of chilli and bay leaf, it can turn a familiar everyday dish into something more distinctive with nothing more complicated than a drizzle.
And once you start treating infused oils as everyday cooking ingredients rather than something saved for special occasions, there are surprisingly few savoury dishes that cannot benefit from one.
