I have a pretty large family, not my immediate family but I have A LOT of aunts, uncles & cousins so every year at the holidays I try and figure out really cute gifts that I can make (I love homemade gifts) but are also fairly budget friendly. I’m not entirely sure where I came up with this years gift, but I wanted to make different types of infused olive oil in cute little jars to give to my family – and that’s just what I did.

I ended up making 4 different kinds of olive oil; garlic, rosemary, lemon & chili.

I found the cutest little bottles on Amazon. They have this cool vintage vibe and are the sizes that I wanted (I’d link to them but I can’t find them on there anymore – maybe I got the last ones? :D). I used cardboard tags and twine to label each of the jars. It didn’t take very long to make the oil – the garlic took the longest out of all 4! So I wanted to share how I made each one, so we’ve got 4 recipes coming up!

Chili Infused Olive Oil

Keyword Chili Infused Olive Oil, Flavoured Olive Oil
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups of oil


  • 2 cups Olive Oil extra virgin
  • 4 tsp Red Chili Flakes
  • whole Chili Peppers for decoration


  1. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

  2. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Lemon Infused Olive Oil

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 cup of oil


  • 1 cup Olive Oil Extra Virgin
  • Peel from 1-2 Lemons No white part of the peel


  1. Scrub your lemons thoroughly before peeling them.

  2. Peel your lemons avoiding any of the white part.

  3. Place the lemon peel with the olive oil in a sauce pan and cook over a very low heat for 10-15 mins. (make sure the mixture does not boil. We want to the flavours to infuse nice and slowly)

  4. Remove from the heat and allow the olive oil to cool down completely.

  5. Remove the peel and pour the oil in a glass bottle or jar (I used a funnel to get the oil in the jar after it cooled down a bit)

  6. Store in a cool, dark place to allow the flavours to develop. I put two small thin pieces of the peel into the oil for decoration.

Rosemary Infused Olive Oil

Keyword Herb Infused Olive Oil, Infused Olive Oil Recipe, Rosemary Infused Olive Oil
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1 Cup of Oil


  • 1 cup Olive Oil Extra Virgin
  • 1/4 cup Rosemary Leaves Stripped off the woody stems


  1. Use a heavy pot that heats evenly. Avoid aluminum and non-enameled cast iron. Place the rosemary in the pot and pour the oil over it.

  2. Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.

  3. Turn off the heat and let the rosemary infuse in the oil for 1 hour.

  4. Strain into a clean, dry glass bottle or jar. I added a sprig of rosemary in the jar for decoration.

  5. Cover tightly and store away from direct light or heat at room temperature for up to 2 months, or in the refrigerator for 6 months.

Garlic Infused Olive Oil

Keyword Flavoured Olive Oil, Garlic Infused Olive Oil
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 1/2 cup Olive Oil Extra Virgin
  • 4 whole Cloves of Garlic or more if you love garlic like me


  1. Place the olive oil in a small sauce pan with the four garlic cloves and slowly heat the olive oil on low, making sure to watch it carefully after 15 minutes, so the garlic cloves don’t burn.

  2. Simmer for 30-35 minutes, or until the garlic cloves are light golden brown.

  3. Remove from the heat and smash the garlic cloves lightly with the back of a spoon.

  4. Let the olive oil cool with the smashed garlic cloves for another 30 minutes.

  5. Strain the garlic-infused olive oil through a fine sieve before funnelling into a small oil dispenser.

  6. The garlic-infused flavoured oil can be stored in an airtight container, refrigerated, for up to 1 month. Enjoy!

I didn’t make all of the full recipes because I didn’t need that much of every single oil, so you can cut back if you need to like I did. Also I haven’t tasted it yet because I didn’t know how many I was going to give out, so I guess that’s my disclaimer LOL.

Do you ever do homemade gifts like this for the holidays? What do you make? I made body scrub and lip balm one year, that was fun too.