An olive oil scented with basil and sun-dried tomatoes, another with garlic, thyme and rosemary, a third with white truffle or citrus… Infused olive oil intrigues as much as it seduces. But concretely, what is it, and above all: how do you use it without going wrong? We explain everything, simply.
What exactly is an infused olive oil?
The principle is simple: you start with an extra virgin olive oil and combine it with natural aromas — fresh herbs, citrus, spices, truffle. The result is an oil that keeps the fruity character of the olive while adding an extra note, ready to use.
At Doliva, our infused oils are made in an artisanal way, from cold-pressed oils to preserve their flavours. No preservatives or colourings: just olive oil and aromas chosen to create gourmet pairings. It is this approach that gives flavours that are both clear and balanced, from the most classic (garlic and herbes de Provence) to the boldest (Thai chilli, matcha, za'atar).
The benefit for you: a single bottle replaces a whole job of seasoning. No need to chop herbs, peel garlic or zest a lemon — the flavour is already in the oil.
How to choose your infused oil?
It all depends on what you will use it for. Here are a few pointers to guide you through the range.
For everyday use: the classics
If you are looking for an all-purpose oil that instantly lifts a dish, go for the safe bets:
- Basil and sun-dried tomato infused oil: the Mediterranean note par excellence, perfect on pasta, a tomato salad or a homemade pizza.
- Garlic, thyme, bay and rosemary oil: a concentrate of Provençal herbs, ideal on roasted vegetables, grilled meats or a simple slice of bread.
Discover the whole selection in our Infused Oils collection.
To surprise: the bold flavours
Fancy stepping off the beaten track? Some infusions turn an ordinary dish into a discovery:
- White truffle oil, to be used sparingly to scent a risotto, fresh pasta or a purée.
- Za'atar oil, that Levantine herb blend that wakes up a hummus, a flatbread or grilled vegetables.
- Thai chilli oil, for a spicy touch on a wok, a bowl of rice or a marinade.
For freshness: citrus
The citrus oils — lemon, lime, mandarin, orange — bring a vibrancy that is hard to achieve otherwise. They are best kept for delicate preparations: fish, carpaccios, salads, and even certain desserts. Find them in our Citrus Oils collection.
6 ways to use an infused olive oil
An infused oil lends itself to a thousand uses. Here are the simplest ones to start with:
- As a finishing touch, raw. This is the prime use. A drizzle at the last moment over a hot dish (pasta, risotto, fish, vegetables) releases all the aromas. The residual heat is enough: no need to cook the oil.
- On a salad. Replace your usual dressing with a basil or citrus oil. Often, a dash of infused oil and a pinch of salt are enough.
- As a dip for bread. A few spoonfuls in a small dish, with garlic and herb oil: the simplest Mediterranean aperitif in the world.
- To lift a soft cheese or a hummus. Za'atar or truffle oil turns an ordinary dip into a festive dish.
- As a marinade. Brush meats, fish or vegetables before cooking with a herb or chilli oil.
- On a dessert. Surprising but formidable: a citrus oil over an orange salad, a scoop of vanilla ice cream or a chocolate cake.
The right reflex: delicate infused oils (citrus, truffle, fresh herbs) are at their best cold or as a finishing touch, not in full cooking. High heat dulls the aromas. Keep high-temperature cooking for a more neutral olive oil, and save your infused oils for the final touch.
Homemade or artisanal infused oil: what's the difference?
You sometimes see recipes for homemade flavoured oil, plunging fresh herbs or garlic into a bottle. It's tempting, but be careful: a homemade infusion based on fresh ingredients (garlic, fresh herbs) that is poorly stored can pose preservation problems. An infused oil made by a craftsman is designed to be stable, balanced and safe — with a controlled dosage so that the flavour is clean, never aggressive.
That is the whole point of a range like ours: consistency of taste, bottle after bottle.
How to store your infused oil?
Like any olive oil, an infused one should be kept away from light and heat, with the cap firmly closed. Avoid the windowsill or the top of the oven. Stored in good conditions, it will keep its fragrance until the date shown on the label. Once opened, it is better to consume it within the following weeks to fully enjoy its aromas.
Where to start?
If you are discovering the world of infused oils, the simplest is to choose two flavours: a classic one for everyday use (basil and sun-dried tomato or garlic and herbs) and a more original one to surprise you (citrus, truffle or za'atar). You will quickly see which ones become indispensable in your kitchen.
Browse our whole collection of infused olive oils to find the ones that suit you — and don't hesitate to combine them according to your tastes and your dishes.
Doliva — premium extra virgin and infused olive oils, crafted with care in the Mediterranean spirit.
