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Content Creator Series: Chef Bray’s Terpene-Infused Olive Oil

Decorative Infused Olive Oil Bottle

Featured Terpene Profile – OG Kush


10 Cloves Garlic
1 Red Bell Pepper
1 Orange Bell Pepper
1 Yellow Bell Pepper
1 Bunch of Rosemary
¼ tsp Salt
16 oz. bottle of Extra Virgin Olive Oil
1-2 drops of your favorite True Terpene Profile (diluted)


1 Small pan
1 Clean, unused, decorative olive oil bottle with spout


  1. Begin by washing all your vegetables thoroughly. This will defeat fungi from growing and give your final product longevity. Cut all vegetables but reserve half of them for decoration in the decorative bottle.
  2. Take the first half of the peppers, garlic, rosemary, and salt and place in a small pan with the entire bottle of evoo
  3. Cook at 200 until herbs extract into the air. Do not let vegetables or oil burn
  4. Take out of oven once herb aroma is in the air and let cool
  5. Place the reserved vegetable decoration (2nd half) into the decorative bottle
  6. After oil mixture cools, strain the oil into the decorative bottle over the decorative vegetables
  7. Add 1-2 drops of any of your favorite True Terpene profile (diluted)
  8. Cap the bottle and let mixture rest for at least 2 hours
  9. Pour and Enjoy! Or save on your countertop or dining room table for decoration! Shelf life is comparable to regular non-infused oil (long shelf life)
Chef Info
Recipe by Chef Bray
IG @Chefbray
FB @ShabrayiaWoodall

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