Extra Olive Oil Recipe

Prep ingredients

Measure 1 cup extra-virgin olive oil into a small saucepan or heatproof container. Lightly crush 3 peeled garlic cloves with the flat side of a knife (do not fine mince). Lightly crush the peppercorns in a mortar or with a rolling pin. Zest one small lemon to yield approximately 1 tablespoon of zest.

Warm the oil gently

Place the saucepan over the lowest heat. Add the olive oil and warm gently until it registers 120–140°F (49–60°C) on an instant-read thermometer or until steam is just beginning to rise and tiny bubbles form around the garlic (about 5–8 minutes). Do not let the oil smoke or reach a rolling simmer.

Infuse aromatics

Remove the saucepan from the heat. Add the crushed garlic, rosemary sprig, thyme sprig, crushed red pepper flakes, crushed peppercorns, lemon zest, and coarse sea salt to the warm oil. Stir gently to combine, ensuring the aromatics are submerged. Cover the pan and let steep for 45–60 minutes at room temperature for a mild infusion; for a stronger flavor, let steep up to 3 hours. (If you prefer a raw, more herbaceous flavor, skip warming and combine cold, then let infuse 24–48 hours in the refrigerator.)

Strain and cool

After steeping, strain the oil through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bowl to remove solids. Press gently on solids to extract as much oil as possible without forcing sediment through. Discard solids (or reserve garlic and herbs for another use if desired). Allow the strained oil to cool to room temperature (about 20–30 minutes).

Transfer the cooled, strained olive oil into the sterilized glass bottle or jar using a funnel to avoid spills. If using, add 2 fresh basil leaves to the bottle for aroma (optional). Seal tightly.

Label with contents and date. Store the infused oil in a cool, dark place for up to 2 weeks. For longer storage (up to 1 month), keep refrigerated; cold oil will solidify slightly but will return to liquid at room temperature.

Use the extra olive oil as a finishing oil for grilled vegetables, bread dipping, salads, pizza, or to drizzle over soups. Shake gently before each use if herbs or sediments settle.