Learning how to infuse olive oil without heating is very easy. Using dried herbs, time, and a dark space, I was able to create a few delicious flavors of infused olive oil that can be used for cooking, dipping or for a homemade gift idea. I’ve even got a free printable label to make it complete.
How to Infuse Olive Oil with Dried Herbs and Spices
I was brainstorming ideas for homemade and useful holiday gifts, especially gifts from the kitchen. When I saw the bottles with shrink capsules, that was it! I had no idea you could do this at home. It looks so professional and it was very easy. I bought all my favorite herbs and spices and got to work. There is a printable recipe card at near the bottom of this post.
Supplies Needed for Infused Olive Oil
You can use any grade of olive oil you want, but the higher quality, the better your infused olive oil will be. 
- Olive oil – I picked mine up at Costco.
- Dried Herbs and spices
- Bottles with a good lid. I purchased a set of bottles that also came with the shrink capsules from Amazon.
- Heat Tool or Blow Dryer
Herbs and Spices for Making Infused Olive Oil
I used a variety of flavors I already use in my everyday cooking. This list is what I started with but it certainly isn’t limited to these only. 
- Dried Minced Garlic
- Freeze-Dried Oregano
- Freeze-Dried Basil
- Dried Rosemary
- Peppercorns
- Bay Leaves
- Red Pepper Flakes
If you’re wanting to use fresh herbs, you may want to check out this article on how to make olive oil with fresh herbs.
How to Infuse Olive Oil without Heating
Cold infusion means there is no heating up the oil before bottling. You want to only use dried or freeze-dried herbs and spices. Powders are not recommended. Once you add your flavor combinations, seal up and place in a cool dark place for a couple of weeks since it may take a little longer for the flavors to infuse without any heating.
- Clean and dry the bottles you’re using.
- Figure out what flavor combos you want and start filling your bottles using a funnel.
- Now it’s time to add the olive oil. Leave a little from the top so they are easier to shake and blend.
- Add the lid and tighten.
- Add the shrink capsule. You’ll need a hot blow dryer or a heat tool as I used. You’ll know it’s working when you see it magically shrink around the bottle. This made me giddy. I don’t know why. If you get too close, you can melt them.
- Add the printable label and set it in a cool dark place. You can find the olive oil label in the printable vault. Subscribers to TCL have free access with their password. You can subscribe here if you need to. Please check your spam folder if you don’t see the password right away.
If you want to make your own label, I can teach you. See info here. You even get a freebie.
How to Store Infused Olive Oil
If you’re using fresh herbs, you really should use the oil within a couple of weeks and store it in the refrigerator. There is a risk of botulism and we don’t want to mess around with that. Here is a great article on using fresh herbs for making infused olive oil. If you’re using dried herbs like I have, dried herb-infused oil will last up to 3 months if stored in a cool dark place such as a pantry. You can also store them in the fridge.
How to Print Labels
You’re going to need:
- Inkjet Printer
- Olive Oil Label file – you’ll find them in the password-protected Printable Vault. They are free to subscribers. Subscribe here if needed. Check your spam folder if you don’t see the email.
- Sticker paper or Avery square label paper. You can choose a matte finish or glossy. These have the squares pre-cut. If you’re using the full sheet sticker paper, you’ll cut each label with a paper trimmer or scissors.
- Paper Trimmer or Craft Scissors
- Download label image
- Load your printer with your sticker paper or 2″x 2″ square label paper – All printers are different. Make sure you know which direction to place the paper in the printer so it prints on the correct side.
- Trim Labels if needed.
- Peel label away and add to the bottle where you want it.
How to Make Infuse Olive Oil
How to make cold infused olive oil with dried herbs and spices for cooking, dipping and DIY gift ideas. Free printable label found in the Printable Vault.
Materials
- Olive Oil
- Bottles (I used 5oz. bottles)
- Bottle Shrink Capsules
Herbs & Spices
- Dried Minced Garlic
- Freeze-dried Oregano
- Freeze-dried Basil
- Dried Rosemary
- Bay Leaves
- Red Chili Pepper Flakes
- Peppercorns
Tools
- Funnel
- Heat Tool or Blow dryer
Instructions
- Wash bottles and dry
- Using a funnel, pour desired herbs, spices, or both into the bottle. I used varying amounts in each bottle. Use whatever combos you often cook with.
- Using the same funnel, pour olive oil and stop about a 1/2 inch from the top.
- Add the lid and tighten.
- Add the shrink capsule to the top and shrink it by using a heat tool or blow dryer.
- Add printable label.
- Store in a cool dark place for a couple of weeks to allow the flavors to really infuse.
Notes
The larger the bottle, the more herbs you'll need to use.
These make a great holiday gift using the printable tag found in the Printable Vault on TodaysCreativeLife.com
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Natasha says
Learning how to infuse olive oil without heating is so easy! This recipe works!
Kim says
Thank you Natasha!
Kim says
Thank you! So glad you enjoy it!
Melissa says
I had never done this before and loved it so much! So fun to learn!
Kim says
It’s so nice to make your own custom blend! Thanks for stopping by.
Patricia C. says
I can’t find the file for these labels to use with the recipe.
Kim says
Looks like they disappeared! Ack! I’ve added them back. Thanks for the message.
Ginger says
WHAT IS THE SHELF LIFE OF THE OIL WITH DRIED HERBS IN IT? I BELIEVE WITH FRESH IT IS AROUND 30 DAYS.
Kim says
If using dried ingredients like I have in this article, store in a cool dry place or the fridge up to 3 months. If you’re using fresh, it should be used within a week or so.
Liz says
Ohh I’m so excited to try this! I have rosemary in my garden so I think I’m going to start with that!
Kim says
Fresh herbs are great too, but the use date is much sooner. You can always dry the herbs in your oven first.
Bobbi says
The shrink capsules just take these over the top! Now I just need some friends to make them for.
Kim says
It’s TRUE! I was shocked when I learned about these! They are a game changer!