DIY Infused Oils for Salads and Marinades

Infused oils are a simple yet flavorful way to elevate your cooking. Whether you’re drizzling them over a fresh salad, using them as a marinade, or adding them to a dipping sauce, these aromatic oils bring depth and character to any dish. Making your own infused oils at home is not only easy but also allows you to control the flavors and ingredients, ensuring a high-quality and preservative-free product.

In this guide, we’ll explore the basics of making infused oils, the best ingredients to use, and three delicious DIY infused oil recipes perfect for salads and marinades.

The Basics of Infusing Oils

Before diving into the recipes, it’s important to understand the fundamentals of making infused oils.

Choosing the Right Oil

The base oil you use will influence the final taste of your infusion. Here are some great options:

• Olive Oil: A classic choice for salads and marinades, extra virgin olive oil adds a rich, slightly fruity flavor.
• Avocado Oil: A neutral, buttery oil that works well with both bold and delicate infusions.
• Grapeseed Oil: Light and mild, making it a great carrier for strong herbs and spices.
• Sesame Oil: Ideal for Asian-inspired infusions, though best used in moderation due to its strong flavor.

Infusion Methods

There are two primary methods for making infused oils:

1. Cold Infusion (Slow Method) – This involves steeping herbs, spices, or other ingredients in oil at room temperature for a few days to weeks. It’s the easiest method and best for delicate flavors like citrus or fresh herbs.
2. Heat Infusion (Quick Method) – This method involves gently heating the oil with your infusion ingredients to extract flavors faster. It’s ideal for bolder ingredients like garlic, chili, and rosemary.

Storage and Safety

• Always store infused oils in a clean, airtight glass bottle to prevent contamination.
• Keep them in the refrigerator to extend shelf life, especially when using fresh ingredients like garlic or citrus.
• Use within 2-4 weeks to ensure freshness.

DIY Infused Oil Recipes

1. Garlic and Herb Infused Olive Oil (Perfect for Salads and Marinades)

This classic infusion brings a rich, savory flavor that enhances everything from simple greens to grilled meats.

Ingredients:

• 1 cup extra virgin olive oil
• 4 garlic cloves, smashed
• 1 sprig fresh rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon crushed red pepper flakes (optional for heat)

Instructions:

1. In a small saucepan, combine the olive oil, garlic, and herbs.
2. Heat over low heat (do not boil) for about 10 minutes, stirring occasionally. The oil should be warm, not hot.
3. Remove from heat and let it cool completely.
4. Strain the oil into a glass bottle or jar, discarding the solids.
5. Store in the refrigerator and use within 2 weeks.

How to Use:

• Drizzle over mixed greens or Caprese salads.
• Use as a marinade for chicken, fish, or tofu.
• Toss with roasted vegetables or pasta.

2. Spicy Chili and Garlic Infused Oil (Great for Bold Marinades and Dressings)

For those who love a little heat, this spicy chili oil is perfect for adding a kick to your dishes.

Ingredients:

• 1 cup grapeseed or avocado oil
• 2 dried red chilies, crushed
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin

Instructions:

1. In a small saucepan, heat the oil over medium-low heat and add the crushed chilies and garlic.
2. Cook for about 5 minutes, stirring frequently, until fragrant.
3. Stir in the smoked paprika and cumin, then remove from heat.
4. Let the oil cool, then strain into a glass bottle or jar.
5. Store in the refrigerator for up to 3 weeks.

How to Use:

• Use as a marinade for grilled shrimp, steak, or roasted vegetables.
• Add to salad dressings for an extra layer of spice.
• Drizzle over pizzas, grain bowls, or noodle dishes.

3. Lemon and Basil Infused Olive Oil (Light and Refreshing for Salads)

This citrusy, herb-infused oil is perfect for brightening up salads, seafood, and light marinades.

Ingredients:

• 1 cup extra virgin olive oil
• Zest of 1 lemon (use organic if possible)
• ½ cup fresh basil leaves, lightly crushed

Instructions:

1. In a clean glass jar, add the lemon zest and basil leaves.
2. Pour in the olive oil and seal the jar tightly.
3. Let it infuse at room temperature for 2-3 days, shaking gently once a day.
4. Strain out the lemon zest and basil leaves, then store the oil in the refrigerator for up to 2 weeks.

How to Use:

• Drizzle over fresh greens, tomato salads, or grilled asparagus.
• Use as a finishing oil for grilled fish or chicken.
• Mix with vinegar for a light vinaigrette.