Infused oils are a simple yet incredibly flavorful way to elevate salads, marinades, and many other dishes. I’ve always loved experimenting in the kitchen, and over time, I’ve discovered that making my own infused oils is one of the best ways to add depth and excitement to my meals. Not only is it a fun DIY project, but it also allows me to control the flavors and ingredients, making sure everything is fresh and exactly how I like it. Here are a few of my favorite infused oil recipes that I love using in salads and marinades.
1. Garlic and Rosemary Infused Olive Oil
Garlic and rosemary infused olive oil is one of my go-to staples. It’s incredibly easy to make, and the combination of fragrant rosemary and robust garlic creates a warm, savory oil that’s perfect for drizzling over fresh salads or using as a marinade for meats. To make it, I heat extra virgin olive oil in a small pan with a few garlic cloves (crushed or whole, depending on your preference) and a sprig of rosemary. I let the oil gently heat for about 10 minutes, ensuring the flavors meld without overheating the oil. Once it’s cool, I strain the herbs out and store the oil in a glass bottle. The oil adds a lovely depth to my salads and works wonderfully when I’m marinating chicken or vegetables for grilling.
2. Lemon and Thyme Infused Olive Oil
Another favorite of mine is lemon and thyme infused olive oil. The bright, zesty flavor of lemon combined with the earthy undertones of thyme creates a wonderfully fresh oil that’s perfect for light salads or seafood dishes. To make this infusion, I use the zest of one lemon (being careful not to get too much of the bitter white pith) and a few sprigs of fresh thyme. I heat the olive oil just enough to release the citrus oils from the lemon zest and infuse the thyme flavor, letting the mixture cool for about 15 minutes before straining and storing. This lemon-thyme oil makes for a perfect salad dressing when combined with a little balsamic vinegar or can be used as a marinade for fish or shrimp, giving them a burst of freshness.
3. Chili and Basil Infused Olive Oil
For something with a little more heat and excitement, I love making chili and basil infused oil. The combination of spicy chili flakes and aromatic basil is a game changer for pasta dishes, grilled vegetables, or even as a finishing touch for pizza. To make this, I add a teaspoon of red pepper flakes to olive oil, along with a few fresh basil leaves. I let the oil sit for a few hours to allow the flavors to infuse, then strain it before use. The oil adds a subtle heat and a fresh, herbal note to dishes, and it’s incredibly versatile when making Mediterranean-inspired marinades or dressings.
4. Orange and Ginger Infused Sesame Oil
This one is especially delicious for Asian-inspired salads and marinades. The sweet, citrusy aroma of orange paired with the warmth of ginger creates an infusion that’s perfect for dressing up simple salads or marinating chicken or tofu. I combine a small piece of fresh ginger (sliced) with the zest of one orange and sesame oil. After heating the mixture for about 5 minutes to release the flavors, I let it cool and strain out the solids. The orange and ginger sesame oil has a bright, warm flavor that brings so much life to dishes—especially when mixed with soy sauce for a quick marinade.
5. Balsamic and Oregano Infused Olive Oil
Finally, for a classic and earthy infusion, I enjoy making balsamic and oregano infused olive oil. The rich, tangy flavor of balsamic vinegar paired with the Mediterranean flavor of oregano makes for a delightful and aromatic oil. I heat olive oil with a tablespoon of balsamic vinegar and a few sprigs of fresh oregano. After letting it cool, I strain the oil and use it to dress salads or as a marinade for meats like pork or lamb. This combination works beautifully as a base for salad dressings, especially when combined with a little Dijon mustard or honey.
