Here at Primal Kitchen, we love our avocado oil. We use it in just about every recipe we create. We use it in just about every one of our products that’s not a bar or powder. Recently, we added extra virgin olive oil to our lineup of oils we love, and are relishing its slightly richer, tiny-bit-briny flavor. If you’re looking for a flavored oil to douse on salads, marinate olives, poach fish, drizzle on roasted or grilled veggies, dunk gluten-free bread in, or to enhance the flavor of simple, few-ingredient recipes like garlic and olive oil “pasta", try our method for making your own infused oil at home. We recommend using extra virgin olive oil or avocado oil for this, as the flavor and hue is richer. If using fresh ingredients to infuse the oil, be sure to follow our acidification process to be on the safe side (water-containing ingredients could introduce bacteria to the oil).  

Infused Extra Virgin Olive Oil

Time: 40 minutes

Serving: 1 jar infused oil

Ingredients

• 1 bottle Primal Kitchen Extra Virgin Olive Oil 
• Fresh* or dried herbs 
• Fresh* garlic cloves, peeled
• 2 cups white distilled vinegar*

*If using fresh herbs and other fresh ingredients, follow the steps below to acidify those ingredients with vinegar before using them to make infused oil.

Equipment 

• 16 ounce mason jar, sanitized 

Instructions

First, sterilize your mason jar(s):

• Wash jars in hot suds and rinse in scalding water. Put jars in a deep pot, and cover with hot water.  
• Bring water to a boil and boil jars, covered, 15 minutes from the time steam emerges from the pot. Turn off heat and let jars stand in hot water.  
• Just before filling them, invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize lids in boiling water 5 minutes.

If using fresh ingredients to infuse the oil, follow these steps first:

• Rinse and thoroughly dry any herbs or other ingredients. Separate garlic cloves and peel the skin off. 
• Lightly crush the garlic cloves by placing them under the blade of a chef’s knife and leaning on them lightly. Alternatively, you can lean on the garlic cloves with the palm of your hand. In a pot over medium-high heat, add vinegar.
• Heat vinegar to near boiling, about 190ºF.  Pour the hot vinegar over your fresh ingredients. Cover the ingredients with a clean kitchen towel, and allow to cool.
• Once the acidified ingredients reach room temperature, move on to the steps below.

If using dried ingredients or when finished with acidifying fresh ingredients:

• Pour olive oil into a large pot and place on a burner turned to medium-high. Heat oil until it reaches 180ºF. 
• Pour oil over the dried or acidified ingredients in the sterilized jar. Seal the top, and allow the oil to cool on the countertop.
• If your infused oil includes fresh ingredients, store in the refrigerator after it cools. Oil should keep for up to one month in the refrigerator. If refrigerated oil appears cloudy, allow it to come to room temperature before using.
• If your infused oil includes dried ingredients, you can store it in the refrigerator, but can also keep in a cool, dry place for up to one month.