Creative Ways to Use Infused Olive Oils in Your Kitchen

Infused extra virgin olive oils bring fast flavor to weeknight dinners, brunch boards, and gourmet appetizers. Explore California grown and COOC-certified extra virgin olive oils in both classic and infused styles from The Spice & Tea Shoppe.

Everyday foundations: when to use mild, medium, or robust EVOO

Keep one versatile bottle on the counter for daily use, then reach for infused oils to add a distinct culinary note.

• A mild, fruit-forward oil such as Arbequina Mild Extra Virgin Olive Oil shines in salad dressings, pestos, and baking where a softer profile is welcome.
• For sautés and roasted vegetables, a balanced, grassy style like Santa Ynez Blend Medium Extra Virgin Olive Oil works across cuisines.
• When you want peppery bite, reach for Mission/Frantoio Robust Extra Virgin Olive Oil. Its assertive character is excellent with grilled meats and bitter greens.
• During harvest season, Olio Nuovo Robust Extra Virgin Olive Oil – Coratina offers vivid freshness. Use it to finish soups, risottos, and crostini.

Infused olive oils: your pantry’s flavor accelerators

Below are creative ideas grouped by flavor so you can match the right oil to the right dish. Each suggestion keeps prep simple and flavor-focused for home cooks and gourmands alike.

Herb-forward

• Basil Extra Virgin Olive Oil
  Stir into warm pasta with shaved Parmesan, lemon zest, and toasted pine nuts. Brush on grilled zucchini or eggplant. Fold into ricotta for a quick crostini spread.
• Rosemary Extra Virgin Olive Oil
  Toss with fingerling potatoes and sea salt before roasting. Finish lamb chops or mushroom skewers. Whisk into aioli for steak sandwiches.
• Herbs de Provence Extra Virgin Olive Oil
  Marinate chicken thighs with lemon and garlic, then roast with cherry tomatoes. Drizzle over baked goat cheese and serve with warm baguette.
• Tuscan Herb Extra Virgin Olive Oil
  Finish white bean soup, farro salads, or grilled ciabatta. Shake into a simple vinaigrette with red wine vinegar and crushed red pepper.

Citrus and bright

• Meyer Lemon Extra Virgin Olive Oil
  Splash over asparagus or broccolini right out of the pan. Toss with arugula, shaved fennel, and Pecorino. Brush on halibut or shrimp before a quick sear.
• Blood Orange Extra Virgin Olive Oil
  Pair with roasted beets, pistachios, and chèvre. Swap it into chocolate cake batter for a citrus note. Whisk with white balsamic for a fruit-forward dressing.

Savory and smoky

• Roasted Garlic Extra Virgin Olive Oil
  Stir into mashed potatoes instead of butter. Brush on flatbreads before topping with mozzarella and herbs. Fold into warm white beans with lemon and parsley.
• Bacon Extra Virgin Olive Oil
  Sauté Brussels sprouts without rendering actual bacon. Dress spinach salads with a warm bacon-style vinaigrette. Toss popcorn with smoked paprika for movie night.
• Jalapeño Extra Virgin Olive Oil
  Drizzle on huevos rancheros. Toss with pineapple and red onion for taco night. Brush corn on the cob before grilling and finish with cotija.

Buttery richness and gourmet flair

• Butter Extra Virgin Olive Oil
  Swap in for melted butter when finishing seafood or steamed vegetables. Use for grilled cheese to get a crisp, golden crust without dairy.
• White Truffle Natural Flavored Extra Virgin Olive Oil
  Finish mushroom risotto, parmesan fries, or scrambled eggs. Add a few drops to whipped ricotta and serve with crostini. A little goes a long way.

Mix-and-match pairings for weeknight wins

• Roasted vegetables: Toss carrots with Meyer Lemon EVOO and honey, or Brussels sprouts with Bacon EVOO and black pepper.
• Pasta bowls: Finish cacio e pepe with Tuscan Herb EVOO for herbal lift, or drizzle Roasted Garlic EVOO over ricotta-tossed shells.
• Seafood: Sear scallops in Butter EVOO, then finish with Meyer Lemon EVOO.
• Grilled meats: Rest steak with a spoonful of Mission/Frantoio Robust EVOO and flaky salt. For chicken, brush with Herbs de Provence EVOO in the last minutes on the grill.
• Salads: Build a citrus-fennel salad with Blood Orange EVOO, or a Tuscan panzanella with Tuscan Herb EVOO.
• Breakfast and brunch: Fry eggs in Butter EVOO. Drizzle Truffle EVOO over soft-scrambled eggs with chives.
• Snacks and boards: Warm olives with strips of lemon peel in Rosemary EVOO. Brush Basil EVOO on crostini and top with burrata and tomatoes.

Fast flavor strategies for home cooks

• Finish, then season. Salt accentuates infused flavors. Drizzle, taste, then season to balance brightness, heat, or umami.
• Keep heat moderate. Infused oils are best for finishing or medium-heat cooking to preserve aromatics.
• Pair with the right acid. Citrus-driven oils love white balsamic or lemon juice. Herb-forward oils pair well with red wine vinegar. Garlic and bacon styles welcome sherry or apple cider vinegar.
• Think cuisine cues. Meyer lemon and basil point to Mediterranean cuisine. Jalapeño leans Mexican-inspired cooking. Herbs de Provence cues French country flavors. Truffle reads Northern Italian.
• Store for freshness. Keep bottles capped, away from heat and light, and use within a few months of opening for peak character.

Two quick recipes to try this week

Meyer Lemon and Herb Shrimp Skillet

Bright, aromatic, and ready in 15 minutes.

You will need

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Meyer Lemon Extra Virgin Olive Oil
• 1 tablespoon Tuscan Herb Extra Virgin Olive Oil
• 2 garlic cloves, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• ¼ teaspoon crushed red pepper
• Kosher salt and black pepper
• Chopped parsley, for garnish

Directions

1. Pat shrimp dry and season with salt and pepper.
2. Warm the Meyer Lemon EVOO in a large skillet over medium heat. Add garlic and cook 30 seconds.
3. Add shrimp and cook about 1 minute per side until just pink.
4. Stir in lemon zest, lemon juice, red pepper, and the Tuscan Herb EVOO. Toss off heat.
5. Garnish with parsley. Serve with couscous or a simple arugula salad.

Make it a meal
Roast asparagus with a light drizzle of Meyer Lemon EVOO and sea salt. The citrus note ties everything together.

Roasted Garlic Smashed Potatoes with Bacon-Style Vinaigrette

Comfort food that delivers layered flavor without extra steps.

You will need

• 2 pounds small Yukon Gold potatoes
• 3 tablespoons Roasted Garlic Extra Virgin Olive Oil, divided
• 1 tablespoon Butter Extra Virgin Olive Oil
• 1 tablespoon Bacon Extra Virgin Olive Oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Kosher salt and black pepper
• Chives or parsley, minced

Directions

1. Boil potatoes in salted water until fork-tender, 12 to 15 minutes. Drain and let steam-dry.
2. On a parchment-lined sheet, gently smash each potato. Drizzle with 2 tablespoons Roasted Garlic EVOO and the Butter EVOO. Season with salt and pepper.
3. Roast at 450°F until edges are crisp, 20 to 25 minutes.
4. Whisk the Bacon EVOO, remaining 1 tablespoon Roasted Garlic EVOO, cider vinegar, and Dijon. Spoon over hot potatoes.
5. Finish with chives or parsley.

Try a variation
Swap the vinaigrette with a drizzle of White Truffle EVOO and shaved Parmesan for a bistro-style side.

Simple vinaigrettes you will make on repeat

• Citrus-Orange House Dressing
  3 tablespoons Blood Orange EVOO + 1 tablespoon white balsamic + pinch of sea salt. Shake and pour over mixed greens with sliced strawberries and toasted almonds.
• Herbed Red Wine Vinaigrette
  3 tablespoons Tuscan Herb EVOO + 1 tablespoon red wine vinegar + a touch of Dijon + cracked pepper. Dress tomato-cucumber salads or grilled vegetable platters.

Hosting ideas for an at-home tasting

Create a casual olive oil tasting for friends or family to compare flavor profiles and learn a bit of gastronomy.

• Pour small amounts of Arbequina, Santa Ynez Blend, and Mission/Frantoio into tasting cups.
• Add infused options like Basil, Meyer Lemon, and Roasted Garlic.
• Set out plain baguette, sliced tomatoes, fresh mozzarella, cucumbers, radishes, and flaky salt.
• Encourage guests to jot tasting notes. Ask which oil they would use for cooking versus finishing.
• Wrap up by serving vanilla gelato with a thread of Blood Orange EVOO and a pinch of sea salt for a modern dessert.

Baking with infused oils

Olive oil brings moisture and a tender crumb to cakes and quick breads. A fruit-forward option like Arbequina works well in lemon loaf or carrot muffins. For a citrus-accented chocolate cake, substitute part of the oil with Blood Orange EVOO. For dairy-free cookies or brownies with classic flavor, try Butter EVOO.

Smart substitutions for dietary needs

• Replace melted butter 1:1 in savory recipes with Butter EVOO to keep richness without dairy.
• For plant-based dishes, use Roasted Garlic EVOO to add depth in soups and stews that typically rely on bacon or pancetta.
• When you want heat without chopping chiles, finish salsas, grain bowls, or black bean soup with Jalapeño EVOO.