Vanilla-Infused Olive Oil

by Dorothy Reinhold on March 11, 2014

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While browsing a new cookbook, I stumbled across this life-changing recipe.

Yes, recipes can change lives. You don’t believe that?

Let me describe it: Vanilla-Infused Olive Oil, in which you soak a fresh, pliant vanilla bean and some extra-virgin olive oil until the oil smells of vanilla perfume.

I did it, and am using it on everything, from salads to baked goods (subbing the oil in place of butter when the recipe can handle it). Vanilla beans aren’t sweet, so this oil doesn’t ruin savory things. It’s simple and fantastic.

Vanilla-Infused Olive Oil | www.ShockinglyDelicious.comTry it and change your life, too.

Recipe: Vanilla-Infused Olive Oil

Summary: A vanilla bean infuses and perfumes super-premium extra-virgin olive oil to make a life-changing elixir.


  • 1 vanila bean (I used a Heilala vanilla bean, but use what you can find)
  • 1/2 cup extra-virgin olive oil


  1. Slice the vanilla bean open lengthwise and scrape the seeds into a small jar. Cut the vanilla bean into 1/2-inch pieces, add them to the jar, and add the olive oil.
  2. Put the lid on the jar, shake it vigorously and set it aside at room temperature to infuse for a day or two.
  3. The oil will be ready the next day, but continues to improve as it sits on your shelf. When you use the oil, be sure to get some vanilla seeds, but leave the tough bean pieces behind in the jar. (I replenish the oil and keep the jar going for awhile.)

Stone Edge Farm CookbookRecipe source

Lightly adapted from “Stone Edge Farm Cookbook,” by John McReynolds (2013; $60)

How to use Vanilla-Infused Olive Oil?
Drizzled over:

  • strawberries or a fruit salad
  • diced avocado
  • a freshly grilled steak
  • shrimp quickly cooked in a skillet
  • caprese salad

Preparation time: 5 minutes
Diet type: Vegan, vegetarian
Number of servings (yield): 8
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 


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