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Mar 8, 2010 12:08 PM

Your favorite Infused oil?

I usually make garlic oil.. but perhaps i should try some others?

What are you favorites and what do you use them on ?

Questions on technique and care:

Should i use my extra virgin oil for this?

or the cooking BERTOLI oil i get from costco?

also.. how long does it last? fridgerated?


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  1. Eep. Garlic in olive oil is notorious for causing botulism...even in the fridge. Best to leave infused oil to the professionals, I think.

    8 Replies
    1. re: ChristinaMason

      I don't know of any cases of botulism from refrigerated oil. If botulism grew in the fridge, every anaerobic, moist food you keep in your fridge would be dangerous.

      1. re: jvanderh

        The link mentioned using dehydrated herbs. So.. if you use dehydrated garlic, you should be fine. Health Food grocery places {like Whole Foods} have dehydrated Garlic flake.

        1. re: jvanderh

          Hmmm, I could have sworn I read a post on these boards recently about someone who had some garlic olive oil in the fridge, and the lid exploded off when the OP tried to open it.

          1. re: ChristinaMason

            raw garlic in anaerobic environment is dangerous. many many threads on this issue.

            1. re: alkapal

              Would that apply to garlic used to infuse vinegar, over many weeks please?

              1. re: Robin Joy

                no -- only oil. the acidic environment kills the beasties.

                1. re: alkapal

                  well besides garlic oil- what other infused oils do you like?

                  I wanted to try basil oil- I think this is safe to make?

                  1. re: lestblight

                    if i'm going to make an infused oil, i'd use it the same day. for basil, i'd mince or puree and then strain it. you wouldn't want old basil in an oil anyway! ;-).

                    i'm certainly not any expert on infused oils; i just know to be wary about garlic (or onions, or root veggies, tubers that grow underground, where the beasties live) in oil -- without air -- for any considerable period of time.

      2. Hot chili-infused sesame oil. But I don't make my own.

        1. Ideas:

          thyme oil
          rosemary oil
          mint oil
          chive oil
          orange, lime or lemon oil
          curry oil
          shallot oil
          ginger oil

          (From book Essential Flavors)

          1. truffle oil
            saffron oil
            filtered bacon fat

            I make infused garlic oil as well and have never had a problem with botulism. I don't let the garlic steep for longer than a day or two as garlic perfumes oil rapidly and it's better to make small batches for what I need rather than a large amount.

            Oil tastes best fresh, most food tastes best fresh.

            2 Replies
            1. re: Pookipichu

              Mmmmmm. Truffle oil sounds great. What about dried mushrooms?

              1. re: karykat

                thank you all

                i dont make huge batches either.

                and its damn tasty.

                and maybe im just optimistic or just plan old irresponsible . but i like making my own and using my own.

                thanks for the suggestions.

            2. I use the light olive oil from Costco. I make the garlic infused using dried sliced garlic. Heat oil to 170º, add garlic (maybe 1/4-1/2 cup per 2 cups olive oil). Take off heat and let sit until cool, strain, and bottle. I leave mine on the counter and use it all the time. Never had any problems with it. I have also added lemon oil and orange oil to olive oil. Nice drizzled on a salad. My favorite is crushed red pepper olive oil. 1/4 c crushed red peppers to 2 cups olive oil. Same prep, heat to 170º, add peppers, let sit until cool, strain, and put in a bottle.