5 Ways to Use Flavored Olive Oil (Beyond the Salad)

There’s More to Explore!

If your bottle of infused olive oil lives next to the salad bowl and nowhere else, you're getting about 20% of what it can do.

Here's what you're missing.

There's a moment that happens at our tasting bar almost every week. Someone picks up a bottle of our Butter Infused Olive Oil or our Milanese Gremolata, tastes it, loves it — and then asks, "So I'd just use this on salad, right?"

And I always say the same thing: Oh, we're just getting started.

Flavored olive oils are one of the most versatile ingredients you can keep in your kitchen, and salad dressing — as delicious as it is — barely scratches the surface. Whether you're an everyday home cook or someone who loves to entertain, here are five ways to use infused olive oil that will genuinely change how you cook.

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WAY 01

Finish Your Proteins — Right at the End

A drizzle of good flavored olive oil added after cooking — not during — is one of the simplest ways to elevate a dish. The heat of the food warms the oil just enough to open up the aroma without burning off the flavor.

Try a finish of Milanese Gremolata over grilled chicken or pan-seared fish. The lemon, garlic, and parsley notes do the work of a sauce without any of the effort. Or finish a medium-rare steak with our Wild Mushroom & Sage for a steakhouse-level result at home.

Milanese Gremolata EVOO, Wild Mushroom & Sage, Rosemary Fused EVOO

💡 TRY THIS A finishing drizzle uses very little oil — typically less than a teaspoon — so one 200ml bottle goes a long way. It's one of the most cost-effective upgrades you can make to everyday cooking.

WAY 02

Bake With It — Especially for Sweet Things

This one surprises people every time, but infused olive oil is a legitimate butter substitute in baking — and in some recipes, it's actually better. It keeps cakes and quick breads moister longer, and the right flavor can add a subtle complexity that butter simply can't.

Our Butter Infused Olive Oil is the obvious swap for any recipe calling for melted butter — muffins, skillet cornbread, pound cake. But don't overlook citrus oils for baking. Our Lemon Fused EVOO in a lemon loaf or olive oil cake is genuinely extraordinary. Use a 3:4 ratio — ¾ cup of olive oil for every 1 cup of butter the recipe calls for.

Butter Infused EVOO, Lemon Fused EVOO, Green Limonato EVOO

💡 TRY THIS Blood Orange Fused EVOO in a chocolate cake or brownie recipe is a combination that sounds unusual and tastes unforgettable. When we have it in stock, it's one of the first things we recommend to bakers.

WAY 03

Make It Your Cooking Oil — Not Just a Drizzle

Most people reserve their nicest oils for cold applications and reach for a neutral oil when they actually cook. But infused olive oil used as your actual cooking fat — for sautéing vegetables, browning aromatics, or cooking eggs — is where the flavor really gets layered into a dish rather than just sitting on top of it.

Our Garlic Infused EVOO used to sauté onions at the start of a pasta sauce builds a depth of flavor that takes a shortcut to something that tastes like it simmered for hours. The Chimichurri Verde is exceptional for cooking shrimp or vegetables for tacos — every bite carries that bright, herby character all the way through.

Garlic Infused EVOO, Chimichurri Verde, Tuscan Herb EVOO, Cilantro & Roasted Onion

💡 TRY THIS Keep two oils near your stove: one neutral infused oil for high-heat cooking (Garlic, Tuscan Herb, Chipotle) and one delicate or citrus oil nearby for finishing. Two bottles, every occasion covered.

WAY 04

Use It as a Dip — The One That Starts Every Gathering

Bread and olive oil is one of the oldest, most universally loved combinations in food — and the right infused oil elevates it from simple to genuinely impressive. This is also the easiest possible way to introduce guests to what good olive oil actually tastes like.

Pour a generous puddle of Tuscan Herb or Basil Infused EVOO into a shallow dish, crack some flaky sea salt over it, add a pinch of red pepper flakes if you like heat, and set it on the table with good bread. That's it. It takes thirty seconds and people will ask about it all evening. Add a drizzle of Fig Balsamic or Traditional 18-Year Aged Balsamic to the plate and you have an oil-and-vinegar dipping experience that rivals any restaurant.

Tuscan Herb EVOO, Basil Infused EVOO, Milanese Gremolata +  Fig Balsamic pairing + 18-Year Aged Balsamic

WAY 05

Make It Your Secret Ingredient in Sauces, Grains & Soups

This is the sleeper use that experienced cooks know and home cooks discover once they start experimenting: a tablespoon of the right infused olive oil stirred into a finished dish — soup, risotto, grain bowl, hummus, even mashed potatoes — adds a layer of flavor and a silky richness that's hard to explain but instantly noticeable.

Stir our Harissa Infused EVOO into lentil soup right before serving. Add a spoonful of Persian Lime to a rice cooker when making jasmine rice for Thai or Vietnamese dishes. Blend Basil Infused EVOO directly into your homemade hummus in place of neutral oil. These are small moves that make a meal taste like you tried harder than you did.

Harissa EVOO, Persian Lime EVOO, Basil Infused EVOO, Calabrian Pesto EVOO

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BONUS RECIPE

Gremolata-Finished Lemon Chicken

The 20-minute weeknight dinner that tastes like a dinner party

Serves4 Time20 min DifficultyEasy

INGREDIENTS

• 4 boneless chicken thighs or breasts

• 3 tbsp Garlic Infused EVOO (for cooking)

• Salt, black pepper, and a pinch of red pepper flakes

• Juice of half a lemon

• 2 tbsp Milanese Gremolata EVOO (for finishing)

• Fresh parsley and lemon zest to garnish (optional)

INSTRUCTIONS

1. Season chicken generously with salt, pepper, and red pepper flakes.

2. Heat Garlic EVOO in a skillet over medium-high. Cook chicken 5–6 min per side until golden and cooked through.

3. Remove from heat. Squeeze lemon juice into the pan and let it sizzle for 30 seconds.

4. Transfer to a plate. Drizzle Milanese Gremolata EVOO generously over each piece.

5. Garnish with parsley and lemon zest. Serve immediately.

WHY IT WORKS

The Garlic oil builds flavor during cooking. The Gremolata finish — with its lemon-parsley character — brightens everything right at the end without any extra prep. Two oils, one pan, twenty minutes.

Shop the Oils Featured in This Post

All available in 60ml, 200ml, 375ml, and 750ml. Free shipping on orders $85+ for a limited time.

🧈Butter Infused EVOO🌿Milanese Gremolata🧄Garlic Infused EVOO🌱Chimichurri Verde🍋Lemon Fused EVOO🫙Tuscan Herb EVOO