The Infusion Pantry

Infused Oils & Vinegars · from The Kitchen

A few beautiful bottles in your pantry can completely change the way you cook. Infused oils and vinegars add layers of flavor to salads, roasted vegetables, grilled meats, seafood, breads and grain bowls with almost no effort. Make a few at the start of each season and reach for them all through the Kitchen — on salads, sheet-pan suppers, grain bowls, grilled meats and your entertaining boards.

Infused Olive Oils

Everyday Mediterranean Oil

A pantry staple for roasting, grilling, sautéing and everyday cooking.

2 cups extra virgin olive oil
3 garlic cloves, lightly crushed
2 sprigs rosemary
4 sprigs thyme
2 teaspoons dried oregano
1 teaspoon whole black peppercorns

Best with: Chicken, vegetables, potatoes, soups, pasta

Lemon Herb Finishing Oil

Bright, fresh, and perfect for finishing dishes.

2 cups extra virgin olive oil
Zest of 2 lemons
1 handful fresh basil
2 sprigs thyme
1 teaspoon whole black peppercorns

Best with: Fish, shrimp, salads, asparagus, grain bowls

Garlic Chili Oil

A little Mediterranean heat.

2 cups extra virgin olive oil
5 garlic cloves
2 teaspoons Calabrian or crushed red pepper flakes
1 teaspoon dried oregano

Best with: Pizza, pasta, eggs, roasted broccoli, grilled shrimp

Italian Bread Dipping Oil

A restaurant favorite.

2 cups extra virgin olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon chopped parsley
½ teaspoon crushed red pepper
Fresh cracked pepper

When serving, add: fresh grated Parmesan & flaky sea salt.

Best with: Warm artisan bread

Tuscan Herb Dipping Oil

2 cups extra virgin olive oil
Rosemary
Sage
Thyme
Garlic
Lemon zest
Whole black peppercorns

Best with: Focaccia, sourdough, grilled vegetables

Citrus Olive Oil

2 cups extra virgin olive oil
Zest of 1 orange
Zest of 1 lemon
Fresh thyme
Pink peppercorns

Best with: Burrata, arugula, salmon, grilled chicken

Keeping oils safe

Fresh garlic and fresh herbs sitting in oil need a little care — in a low-oxygen oil at room temperature they can, rarely, grow botulism. So keep any oil made with fresh garlic or fresh herbs in the refrigerator and use within one to two weeks. For a shelf-stable everyday oil, use dried herbs and aromatics; or warm the oil gently to infuse, then strain the fresh bits out. When in doubt, refrigerate and use it fresh.

Infused Vinegars

The easy ones — vinegar is naturally acidic, so these are safe and simple. Two families, by how long they keep.

Keep all season

Herbs, garlic, citrus zest and dried fruit — these hold for months in a cool cupboard.

Citrus Tarragon

Champagne vinegar

2 cups Champagne vinegar
Lemon zest
Orange zest
Fresh tarragon

Best with: Seafood, asparagus, butter lettuce

Shallot & Chive

Champagne vinegar

2 cups Champagne vinegar
Thinly sliced shallots
Fresh chives
Whole black peppercorns

Best with: Green salads, vinaigrettes, roasted vegetables

Mediterranean Herb

Red wine vinegar

2 cups red wine vinegar
Rosemary
Thyme
Oregano
Garlic cloves
Whole black peppercorns

Best with: Greek salads, marinades, grain bowls

Roasted Garlic & Rosemary

Red wine vinegar

2 cups red wine vinegar
Roasted garlic cloves
Fresh rosemary
Bay leaf
Whole black peppercorns

Best with: Steak, chicken, roasted vegetables, potatoes

Fig & Rosemary

Aged balsamic

2 cups aged balsamic vinegar
Dried figs
Fresh rosemary

Best with: Cheese boards, Brussels sprouts, roasted vegetables

Herb Garden

White wine vinegar

2 cups white wine vinegar
Parsley
Chives
Thyme

Best with: Everyday vinaigrettes and marinades

Lemon Dill

White wine vinegar

2 cups white wine vinegar
Lemon peel
Fresh dill

Best with: Seafood, cucumber salads, potato salad

Orange Rosemary

Sherry vinegar

2 cups sherry vinegar
Orange peel
Fresh rosemary

Best with: Lentils, mushrooms, roasted vegetables

Smoked Garlic

Sherry vinegar

2 cups sherry vinegar
Roasted garlic
Bay leaf
Smoked paprika

Best with: White beans, grilled vegetables, chicken

Cranberry Orange

Apple cider vinegar

2 cups apple cider vinegar
Fresh cranberries
Orange peel
Cinnamon stick

Best with: Holiday salads, Brussels sprouts

Ginger Lime

Rice vinegar

2 cups rice vinegar
Fresh ginger
Lime zest

Best with: Slaws, cucumber salad, shrimp

Sesame Ginger

Rice vinegar

2 cups rice vinegar
Fresh ginger
Scallions
Toasted sesame seeds (added after infusing)

Best with: Grain bowls, cabbage salads

Fresh & fleeting

Soft fresh fruit — lovelier, but they don't last. Make small, keep in the fridge, strain the fruit after one to two weeks, use within a month.

Strawberry Basil

Rosé wine vinegar

2 cups rosé wine vinegar
4–5 strawberries, sliced
Fresh basil

Best with: Spinach, goat cheese, grilled chicken, summer salads

Peach Thyme

Rosé wine vinegar

2 cups rosé wine vinegar
Fresh peach slices (or firm cherries)
Fresh thyme

Cherries hold up longer than peach — a sturdier swap.

Best with: Burrata, arugula, prosciutto

Blackberry Sage

Aged balsamic

2 cups aged balsamic vinegar
Fresh blackberries
Fresh sage

Best with: Spinach salads, goat cheese, grilled chicken

Apple Sage

Apple cider vinegar

2 cups apple cider vinegar
Thin Granny Smith apple slices
Fresh sage
Small cinnamon stick

Granny Smith browns less and stays crisp.

Best with: Kale salads, roasted squash

A few keeping rules

Fully submerge everything · use glass bottles with non-metal lids (vinegar corrodes metal) · strain out the solids once it tastes right · date your labels. The keep-all-season bottles last months; the fresh-fruit ones are best enjoyed within a few weeks.

Why I love this one

It isn't just recipes — it's a Mediterranean flavor pantry. Make a few bottles at the start of each season and they quietly tie the whole Kitchen together: a drizzle finishes a soup, brightens a grain bowl, dresses a salad, or lifts a board. Little touches, big difference.

Make a couple this weekend — you'll reach for them constantly. Enjoy!

— Gina