Homemade infused oil is a treat for your taste buds. A sprig of rosemary, some garlic, or lemon zest in a beautiful bottle of olive oil — and in no time, you have something truly special.
But… how long does it actually stay fresh? And how can you make infused oil that lasts longer, without making it unsafe?
In this blog, we’ll explain everything you need to know and share tips for extending the shelf life of your infused oil.
Why Infused Oil Has a Short Shelf Life
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Fresh herbs and garlic contain moisture.
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In combination with oil and without oxygen, this can encourage the growth of bacteria, including Clostridium botulinum (botulism).
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While this is rare, it can be dangerous — so it’s important to handle it safely.
💡 In short: Always store oil with fresh ingredients in the refrigerator and use it within a few days.
Safe Ways to Make Infused Oil Last Longer
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Use Dry Ingredients
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Dried herbs, chili peppers, or citrus zest add flavor without the risk of moisture.
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Shelf life: often several months in a sealed bottle stored in a cool, dark place.
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Dry Fresh Ingredients First
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Fully dry herbs using a dehydrator or a low-temperature oven.
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Then add them to the oil. Shelf life: several weeks.
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Make a Heated Infusion
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Gently heat the oil with fresh herbs or garlic (80–90°C / 175–195°F), let it cool, and strain out all solids.
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Store the oil in a sterilized bottle in the refrigerator. Shelf life: 2–3 weeks.
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Add Acid When Making Garlic Oil
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Soak garlic in vinegar for 24 hours before adding it to oil.
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Store in the refrigerator and use within 1–2 weeks.
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Inspiration: 3 Delicious Infused Oil Combinations
🧄 Garlic oil – perfect over pizza or pasta
🌿 Rosemary & chili oil – ideal with grilled vegetables or bread
🍋 Lemon oil – delicious in salads or over fish
Conclusion
Making infused oil is simple and fun, but shelf life and safety go hand in hand.
By using the right techniques, you can enjoy your oil for longer — and know for sure that it stays fresh and safe to use.
