Holiday Gift Idea: Infused Olive Oil


infused oil

I was trying to come up with a holiday gift for two very special people in my life. I work with them every day yet whenever I see them I always feel like there’s more to talk about. And when I don’t get to see them for a few days, it feels like a lifetime. It is also not a coincidence that they, like me, love food.

As I was cooking away, I realized that I could make infused oils that can be used either as cooking oil or bread dipping oil over the holidays. There are so many possibilities but I decided on a chili garlic olive oil and a rosemary garlic olive oil.

Infused Olive Oil


  • 4 whole garlic heads, whole cloves peeled
  • 5 cups of extra virgin olive oil
  • 3 10- to 12-oz bottles
  • 1 tbsp. of dried chili flakes
  • 3 dried Thai chili peppers
  • kitchen string
  • 1/4 cup lime juice
  • 4 rosemary sprigs
  • Funnel (to pour oil into the narrow jars)


  1. (This recipe makes 2 rosemary garlic infused olive oil bottles and 1 chili garlic infused olive oil bottle)
  2. Take roughly half of the whole peeled garlic cloves and mix them with lime juice in a small bowl for 15 minutes. Preheat the oven to 325F.
  3. Strain the garlic lime mixture but preserve the lime juice. Put the garlic cloves in a shallow oven-safe dish, then pour enough olive oil to cover the garlic cloves completely.
  4. Roast garlic oil in oven for 30 minutes.
  5. Add the remaining half of the garlic cloves evenly into the three bottles. Add dried Thai chili peppers and chili flakes to one of the bottles. Add 2 rosemary sprigs to each of the two remaining bottles.
  6. When roasted garlic is done, strain hot oil into a bowl and preserve garlic separately for another use. Store the roasted garlic in a container with some olive oil in the fridge. Roasted garlic is great as a spread on bread or be used to cook chicken.
  7. Add preserved lime juice to the hot olive oil. Then add 3 cups of olive oil to the mixture. Stir oil to mix well.
  8. Using a funnel, pour warm olive oil into each of the three bottles. The temperature of the oil will help absorb the flavors of the rosemary and chili.
  9. Tie kitchen string or ribbons around the necks of the bottles. That's it!

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