Olive Oil Recipe

Prepare ingredients

Gather all ingredients and equipment. Peel and halve the garlic cloves. Use a vegetable peeler to remove a wide strip of lemon peel, avoiding the bitter white pith. Rinse and dry the rosemary and thyme sprigs thoroughly—any surface moisture will shorten shelf life.

Warm the oil

Place a small saucepan over very low heat. Pour in 2 cups extra-virgin olive oil and warm gently until it reaches 120–140°F (49–60°C) if you have an instant-read thermometer. If you don't have a thermometer, warm until the oil is noticeably fragrant and slightly shimmering but not smoking (about 5–7 minutes on the lowest simmer).

Infuse

Add the halved garlic, rosemary sprigs, thyme sprigs, crushed red pepper flakes, black peppercorns, coarse salt, and lemon peel to the warm oil. Keep the heat on the lowest setting to maintain the 120–140°F range and let the mixture gently steep for 20–30 minutes. Stir once or twice gently to distribute aromatics. Do not let the oil boil or the garlic brown—this can create off flavors.

Cool and rest

Remove the saucepan from heat and allow the oil to cool to room temperature with the aromatics still submerged in the oil (about 30–45 minutes). Cooling slowly extracts flavor without overcooking the herbs or garlic.

Strain

Place a fine-mesh sieve lined with a double layer of cheesecloth (or a coffee filter) over a clean bowl. Pour the cooled oil through the sieve to remove solids. Press gently on the solids with the back of a spoon to extract trapped oil. Discard solids or reserve for short-term refrigerated use (discard within 3–4 days).

Bottle

Using a funnel if desired, transfer the strained oil into a clean, dry glass bottle or jar. Fill to near the top to minimize air contact, cap tightly, and label with the date and contents.

Storage & use

Store the infused oil in a cool, dark place away from direct heat and light. For best flavor, use within 2–3 weeks. Refrigeration will extend safety but will cause the oil to become cloudy and solidify; bring to room temperature before using. Use the oil for dipping bread, drizzling on salads or grilled vegetables, finishing pasta, or as a base for marinades.