Infusing Oil: How To

I thought that as it’s coming to the end of the year, we’d end on a nice and easy note. I imagine most people are a little knackered, so there’s nothing better than something that requires just five to ten minutes in the kitchen and yields great flavour results, right?


While I was in Rome, I knew I wanted to pick up some good quality extra virgin olive oil, and I was also looking at some truffle oil. However, it’s expensive, and the bottles are relatively small. So instead, I bought some dried truffle shavings and decided to make my own.

You can go for practically any flavour combination you like, but I wanted to make a trio of oils to use for different dishes, and I went for truffle, rosemary and chilli.

You will need:

  • Three glass bottles (or as many as you’re intending to make)
  • Three to six truffle shavings
  • Two or three springs of rosemary
  • One diced Scotch bonnet (or your favourite chilli)
  • Olive oil


Make sure you sanitise your bottles before you use them, so I just placed mine in some gently boiling water for about ten minutes.


Once your ingredients are prepped, put each into a bottle and fill it up with olive oil. Store them in a relatively cool place, out of the sun, for two to three weeks while they infuse.

Then use them and enjoy! I loved making these because infused oils are stupidly priced in supermarkets and yet they’re astonishingly easy to make.

As always, bilafiya (well wishes and wellbeing)

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