Lavender infused olive oil is one of those simple, stunning pantry staples that elevates everything it touches — from crusty bread and roasted vegetables to grilled chicken and homemade salad dressings. With just two ingredients and a little patience, you'll have a beautifully fragrant oil that looks as gorgeous as it tastes.
Ingredients
- 1 cup good-quality extra virgin olive oil
- 1½ tbsp Lebanon Lavender Culinary Lavender - Royal Velvet Buds
- Optional: 1 sprig fresh rosemary or a strip of lemon zest for added complexity
Instructions
- Warm the oil. In a small saucepan over low heat, combine the olive oil and lavender buds. Heat gently for 20–25 minutes — do not let it simmer or boil. You want the oil warm enough to draw out the flavor, not hot enough to cook the lavender.
- Taste and steep. After 20 minutes, taste the oil. For a lighter floral note, remove from heat now. For a more pronounced lavender flavor, continue warming for another 5–10 minutes.
- Strain. Pour the oil through a fine mesh strainer or cheesecloth into a clean glass bottle or jar, discarding the spent buds.
- Cool and store. Allow to cool completely before sealing. Store in a cool, dark place for up to 2 weeks, or refrigerate for up to 1 month.
Ways to Use It
- Drizzle over fresh bread or focaccia
- Toss with roasted root vegetables or asparagus
- Use as a base for a lavender vinaigrette
- Brush over grilled chicken or salmon before serving
- Drizzle over vanilla ice cream for an unexpected, elegant finish
Tips
- Always use culinary-grade lavender — ornamental lavender may contain pesticides or have an overpowering, soapy flavor.
- The oil will take on a beautiful golden-green hue with subtle floral notes.
- Makes a wonderful homemade gift — pour into a decorative bottle and tie with twine.
Makes: ~1 cup | Prep: 5 min | Infuse: 25 min | Total: 30 min
Ready to make your own? Grab our Culinary Lavender - Royal Velvet Buds and get started!
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