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Infused Oils

  • Author: Misfits Market



Herbes de Provence

  • 6 ounces extra virgin olive oil
  • 1 teaspoon Herbes de Provence, dried
  • 1/2 teaspoon sea salt
  • 4 cloves fresh garlic, sliced


Rosemary Chile

  • 6 ounces extra virgin olive oil
  • 2 sprigs rosemary, dried
  • 1 teaspoon chile flakes
  • 1/2 teaspoon sea salt


Lemon Pepper

  • 6 ounces extra virgin olive oil
  • 1/2 small lemon, thinly sliced
  • 1/4 teaspoon black peppercorns
  • 4 cloves fresh garlic
  • 1/2 teaspoon sea salt


  1. For all variations, select a glass bottle that can hold approximately 8 ounces of liquid.
  2. Next, add the solid ingredients into the bottle, like the garlic, lemon, etc. Then, carefully funnel the olive oil on top. (You may need more or less depending on how large the other ingredients are.)
  3. Tilt the bottle back and forth to gently “stir” the mixture.
  4. Keep refrigerated until ready to gift. Infused oils should always be refrigerated and enjoyed within 2-4 days. Enjoy!


Infused oils should be enjoyed within 2-4 days and be refrigerated.

Fresh herbs and fresh garlic must be acidified first before adding to oil, which is why dried herbs is the safest ingredient for infusing oil.