DIY Spice-Infused Oils and Vinegars

By Lisa Chang · October 17, 2026

Elevate Everything with Infusions

Spice-infused oils and vinegars are one of the easiest ways to add complexity to dressings, marinades, and finishing drizzles. They're also beautiful gifts.

Safety First

Infused oils carry a botulism risk if not prepared correctly. Always use dried spices (never fresh garlic or herbs in cold oil), heat the oil to 180F before infusing, and refrigerate all homemade infused oils. Use within 2 weeks.

Chili Oil (Sichuan Style)

Heat neutral oil to 350F. Pour over Sichuan chili flakes, star anise, cinnamon stick, and Sichuan peppercorns in a heatproof jar. The hot oil sizzles and blooms the spices instantly. Cool and store. Lasts 2 months refrigerated.

Rosemary-Garlic Oil

Warm olive oil to 180F with dried rosemary sprigs and dried garlic chips. Hold for 10 minutes. Strain and bottle. Perfect for bread dipping and roasted vegetables.

Spiced Vinegar

Warm apple cider vinegar with mustard seeds, coriander seeds, peppercorns, and bay leaves. Cool and bottle with the spices in. Use for pickling or vinaigrettes. Lasts 6 months.