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Infusing Olive Oil

One of the most common questions we receive when talking with customers is whether we offer infused olive oil. After all, olive oil is great with a variety of flavors, including many herbs, spices, and fruits.

We've chosen not to offer infused oil, primarily because we prefer to infuse our oil fresh each time. This has many advantages, including:

1. Preserving shelf life. Infused oils have a short shelf life.
2. Allowing for measurement variation. Making your infusions fresh allows you to control the amount and strength of the infusion.
3. Creative combinations. Yes, we love our lemon, rosemary, and garlic infused oil, but we know there are many possibilities. We'll be posting some of our favorite infusion recipes here and on Pinterest to help get you started!

Here are a few tips to help with creating your infusions:

Heat up your ingredients before combining them. Adding an orange peel to your olive oil? Just toast it for a couple minutes in a pan. Heat up the olive oil, as well, but only a little. Just enough for it to feel warm on your hand.

Start with small quantities. No need to use your whole bottle of olive oil on a single infusion. Start with half a cup and experiment from there.

Use an infusing bottle. There are many on the market--just be sure to get one that allows you to separate the oil from the infusion ingredients. You can also use a jar and some cheesecloth to achieve the same results.

Get started and share your infusions on our Facebook or Pinterest pages! We love to see how our customers are using their Spartan Oil.

Here are some photos from a recent Vanilla infusion we tried. It was excellent with Sweet Potatoes!