How to Make Orange Infused Oil

Orange Oil Collage

When I swung by my parents’ house not too long ago, Mom sent me home with a lovely bottle of homemade orange oil. She had been using it in salad dressings and as a cooking oil, and wanted me to give it a try.

Ummmm…delicious! It’s got that fresh citrus flavor that adds a note of brightness without being overpowering. Obviously, I had to make my own. I went to mom for her secret “recipe.”

Turns out, orange oil is the easiest thing in the world to make. Mom didn’t have a formula, per se, just “grate an orange into high quality olive oil and let it sit for a week.” For posterity’s sake, I got a little more precise. I zested the rind of one orange, which yielded a quarter cup, into 1.5 cups olive oil, then let it sit in a clean jar for a week. Done! Just strain, funnel into your favorite container and enjoy.

Here are few tips:

  • Be sure you wash your orange really well before infusing. You don’t want any of that waxy business they put on the peels getting in your oil.
  • Consider using a lighter weigh extra virgin olive oil for dipping and salad dressing and a more hearty sunflower oil for cooking. Mom made scallops in the latter this week and swears they are divine.
  • Zest with a microplane grater. Smaller pieces of orange rind yield more surface area, and in turn, more flavor.
  • Try infusing different kinds of citrus and herbs. Mom is an experimenting fool! (Hmmm…wonder where I got it?) Orange is a favorite, but she says lemon and lime work well too. For whatever reason, tangerine turned out yucky.

The bottom line is that infusing oil is beyond easy and a fraction of the cost of the bottled stuff you find in specialty markets. Do you infuse your own oil? If so, share your experience with the class! 


8 thoughts on “How to Make Orange Infused Oil

  1. Pingback: Tropical Basil Vinaigrette |

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  3. Yes, I infuse GARLIC, PEPPERS, LEMONS & ROSEMARY. I also make herbal vinegars but only give them for presents as I prefer olive oil and lemon only on my salads, and I use apple cider vinegar for other reasons.

    • While giving a garlic-infused oil to your friends is very sweet, it can also kill them (worst case scenario.) The problem with infused oils, if they are not consumed rather quickly, is that they provide the perfect anaerobic environment to grow botulism. Two of the four strains grow in the refrigerator, so even that won’t protect them.

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  5. Pingback: Beet, Fennel, and Orange Salad with Gorgonzola - Fearless Dining

  6. Pingback: Uses For Orange Peels

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