Scented olive oil can be made using aromatic plants, fresh or dried, spices, garlic, hot pepper, or the peel of citrus fruits. These could be used on their own or in combination with others.

The olive oil to be used has to be of good quality and of low acidity. In order to accept the scents of the herbs or the other ingredients, the oil should not have its own strong smell. Some use refined olive oil or pure olive oil because it is neutral in taste. In this way though, the advantages of extra virgin olive oil are lost. Extra virgin olive oil with a mild taste can be used. The results are wonderful as a totally natural product is consumed with all its benefits.

Bottles used for storage should be clean and dry. The aromatic plants used should also be clean and dry.

The bottles with olive oil should not be left in the sun but kept in dark, cool places.

Scented oil can serve as a lovely starter when on small dried risks or bread. It is the best substitute for butter and it has no cholesterol. It can also be added to salads, boiled vegetables, roasted meat or fish, rice, potatoes, pastry and also used as a basic ingredient of sauces. Slices of bread drizzled with scented olive oil, such as with rosemary, garlic or hot pepper, can be browned in the oven or under the grill.

Naturally, olive oil has an array of smells, but by experimenting with aromatic plants in different combinations, a choice of scent can be made. It is not a bad idea to have a few bottles of scented olive oil to be used for different purposes.

If you want to quickly scent olive oil, heat the aromatic plants in a small amount of olive oil, then filter through a clean cloth and add to the main body of oil.

Olive oil with aromatic plants
Olive oil can be scented with all types of aromatic plants: rosemary, fennel, dill, mint, basil, parsley, etc. A bottle of olive oil can be scented with a sprig of each of these plants or two or three together.

If using only one plant, place 2-3 sprigs, washed and dried, in a bottle with 2 cups of olive oil. Store the bottle in a cool, dark place for about ten days before using it. The plants can be left in the bottle to add to the scent visually, but not for too long as they can spoil the oil. Thus it is better to remove the plants once the olive oil is scented.

Olive oil scented with mint, parsley and fennel or dill is very successful.

Olive oil scented with basil
In a bottle, put 3-4 sprigs of basil that have been washed and dried, along with 2 cloves of garlic, which is optional. Add 2 cups of extra virgin olive oil and cap the bottle tightly. The scented oil will be ready in about 10 days.

Olive oil with basil goes perfectly with uncooked vegetables but especially tomatoes. (Imagine slices of tomatoes topped with feta cheese or sour mizithra and drizzled over with basil scented oil). It also goes well in tomato sauces and is superb for dunking pieces of bread.

Olive oil scented with fennel
In a bottle, put 2 cloves of garlic, which is optional, 2-3 cloves and 3-4 sprigs of fennel that have been washed and dried. Depending on the season, fennel seeds can be used and 1 tablespoon is enough. Add a litre of olive oil and leave for 2 weeks before using.

Olive oil scented with oregano
It is better to use fresh oregano for its strong smell.

In a bottle with 2 cups olive oil, place 2-3 sprigs of fresh oregano or 2 tablespoons of dried herb, cap the bottle tightly and store in a dark, cool place. It can be used after 10 days and can be added to anything, from salads to meat and fish. The smell of this oil is similar to the one with basil. It can also be complemented with lemon.

Scented oil with Herbs
In a large bottle of olive oil, about 4 cups, you can place many herbs together such as 2-3 sprigs of oregano, 1 teaspoon thyme, 1 teaspoon dried mint and 1 teaspoon dried basil. The result, after several days, is a superbly scented oil which can be used for many dishes. The oil can be filtered through a cloth or coffee filter to remove the herbs.

Don’t forget to use scented olive oil at the beginning of a meal on bread or dried rusk instead of butter. This olive oil with herbs is among the most suitable to be used.

Olive oil with garlic
Mash 4 cloves of garlic and mix with 4 tablespoons olive oil in a blender. Filter this through a cloth or a coffee filter and transfer to a bottle with 2 more cups of olive oil. It should be kept in a cool, dark place.

Olive oil scented with garlic goes perfectly with grilled slices of bread, spaghetti, soups, sauces, roasted meat and fish, salads and uncooked vegetables.

Olive oil with garlic and rosemary
In a bottle with 2 cups of olive oil, put 2 cloves of garlic, 1 sprig of fresh rosemary and 5-6 peppercorns. Cap the bottle tightly and keep in a dark, cool place. When you start to use the oil, after about 10 days, remove garlic and rosemary. The scent of rosemary can go with other smells. It is wonderful with roast potatoes, aubergines, lamb or marinated fried fish.

Olive oil scented with citrus fruits
In a bottle with 2 cups of olive oil, put the peel from half lemon and half an orange and cap tightly. The oil is ready in 10 days. Remove the peel after 2 months to keep the oil longer. Store in a dark, cool place.

Olive oil scented with citrus fruits is wonderful on salads, boiled greens, fish or meat, or to scent cakes or sweets such as pies or biscuits.

Citrus fruits can be combined with other aromatic plants, for example lemon with fennel, or with herbs. Oil scented with oregano and lemon peel or thyme and lemon peel is a great success.

Olive oil with lemon
Clean and dry three small lemons. Place 3 cloves in each lemon.

Put these in a jar and add 1 litre of olive oil. Keep in a dark, cool place.

Olive oil with hot pepper
In a bottle with 2 cups of olive oil add 2-3 dry hot peppers or fresh ones to scent the oil that can be used with many dishes. This can be enhanced by adding various spices to produce the oil to your taste.

Use after about 2 weeks and keep in a cool place away from the rays of the sun.

It can be used to accompany greens, especially that which is grilled, as well as omelettes, tomato sauces used in pastries, meal and all kinds of pulses.

Olive oil with hot pepper and bay leaves
To the previous oil, 3-4 bay leaves, can be added, having been washed and dried first.

Olive oil with spices
2 cups of olive oil can be scented with 5-6 peppercorns, 4-5 pimento pods, 1 teaspoon cumin and a stick of cinnamon. This scented oil is suitable for spicy dishes.

Olive oil with cinnamon and clove
In a bottle with 2 cups of oil, put 2-3 sticks of cinnamon and 5-6 cloves. Store the bottle and use the oil after a few days, especially in sweet dishes.

Olive oil with vinegar
This can be made with the same ingredients and combinations used in making scented oil. The ratio of oil to vinegar depends on personal taste. Normally a ratio of 4:1 is used.