With only two ingredients and about half an hour, you can whip up a restaurant-quality infused oil to elevate an endless variety of dishes to the next level.

Any carrier oil works: avocado, olive, sweet almond, or grapeseed are all great options. You can speed up the infusion by gently heating the oil and herbs in a double boiler on low for 2–3 hours.

Namely, the brand’s best-selling Alive Extra-Virgin Olive Oil ($37) is one of our favorites, along with the Ardor Chili-Infused Extra-Virgin Olive Oil ($40) for a sweet kick to your morning egg ...

Basil Infused Olive Oil. Gather two cups of rinsed, loosely-packed fresh basil leaves. Blanch for 20 seconds, and immediately plunge into a bowl of ice water. Drain and thoroughly pat dry.