Scents of the Season: Infused Oils for Holiday Gifting

Leave it to Kristin O'Connor to cook us up something great for gifting this holiday season! Check out her recipes for infused oils below, great for cooking with or diffusing for scent throughout the home. 

When I was little I used to watch and help my mom bake dozens of our traditional Zucchini Christmas Bread. She would give them as Christmas gifts to our postman, teachers, neighbors, friends, and family. I think that was when I learned that food is love. It was one of my favorite moments of the year —  getting to help my mom bake and wrap, write notes, and hand off those handmade gifts. To watch a smile stretch across the face of whoever was receiving it was a priceless feeling. As an adult, I’ve found myself searching for homemade gift ideas each year. Not because it’s cheaper or easier — but because I learned so young that something from the heart and hand is always the most cherished and meaningful gift to give and receive. This year I crafted a little multi-purpose gift that is simple, definitely kid friendly, and would be such a treat to receive.

Below are three varieties of infused oils that can be used in baking and cooking, made with a few simple ingredients you probably already have in your kitchen! I’ve also included how to transform them ever so slightly to make aroma diffusers for the home.

Vanilla + Coriander

Ingredients

Cooking oil:

2 tablespoons whole coriander seeds

1 large vanilla bean

1 cup walnut or olive oil

Diffuser:

2 teaspoons of vanilla extract

20 drops of lemon essential oil

 Instructions

1. To start, crush the coriander seeds just until you’ve popped them open. This releases the flavor and essence of the seeds – you can do this with a mortar and pestle or carefully crush with the side of a wide knife.
2. Split the vanilla bean down the middle and wiggle your knife around to widen that opening a bit. All the little beans are inside that pod and you want to release them.
3. Pour oil into a (2 cup) measuring cup and add the crushed coriander and split vanilla pod.
4. Transfer carefully to dispenser or diffuser vase and let sit for about a day in a cool, dry place.

If you are using this oil for food, it would be delicious mixed into whipped sweet potatoes, drizzled on roasted or sautéed squash or fresh or cooked spinach! If you are using this oil as an aroma diffuser, place 6-7 long bamboo skewers pointy side down or diffuser sticks into your diffuser vase, it will take about a day for the scent to begin to climb up the skewers and into your room, but it’s worth the wait! (*Once essential oils are added, do not use on food)

Orange + Spice

Ingredients

Cooking oil:

1 cup walnut oil or olive oil

Zest of one orange

2 whole star anise

2 cinnamon sticks

Diffuser:

10-12 drops of cinnamon essential oil

10-12 drops of wild orange essential oil

 Instructions

1. Pour oil into a measuring cup and add the orange zest, transfer to your oil dispenser or diffuser vase and add star anise and cinnamon sticks.
2. Let this mixture sit in a cool, dry place for about a day.

If you are using this oil for food, it would pair nicely with roasted fennel, pumpkin or sweet potatoes, drizzled on salad with a squeeze of lemon or drizzled over breakfast porridge! If you are using this oil as an aroma diffuser, place 6-7 long bamboo skewers pointy side down or diffuser sticks into your diffuser vase, it will take about a day for the scent to begin to climb up the skewers and into your room, but it’s worth the wait! (*Once essential oils are added, do not use on food)

Lemon + Rosemary

Ingredients

Food Oil:

1 cup olive oil

Zest of one lemon

3-4 large sprigs fresh rosemary

Diffuser:

10-12 drops lemon essential oil

10-12 drops rosemary essential oil

10-12 drops lavender essential oil

 Instructions

1. Pour oil into a measuring cup and add the lemon zest, and transfer to your oil dispenser or diffuser vase.
2. To release some of the essential oils in the rosemary, place the rosemary in the palm of one hand and clap the other hand over top a couple times – this basically bruises the leaves and releases natural oils.
3. Add the rosemary to the dispenser/diffuser vase.
4. Let this mixture sit in a cool, dry place for about a day.

If you are using this oil for food, it would go great on grilled chicken, salad, cooked quinoa, seafood and much more! If you are using this oil as an aroma diffuser, place 6-7 long bamboo skewers pointy side down or diffuser sticks into your diffuser vase, it will take about a day for the scent to begin to climb up the skewers and into your room, but it’s worth the wait! (*Once essential oils are added, do not use on food)

- Kristin O’Connor

Kristin is a published author and private chef focused on encouraging optimal wellness. The Kristin O’Connor brand of gluten-free, eco-friendly products is a true culmination of her passion for health and devotion to philanthropy, bearing a mantra as wholesome and pleasing as her food! For more inspiration, check out her website and Instagram.

What are your favorite handmade holiday gifts? Share your ideas in the comments sections below!