This garlic rosemary infused olive oil has rich, aromatic flavors, and is one condiment you absolutely need to have in your kitchen.
Use it as a base for your salad dressings, or drizzle it over your homemade pizzas and pasta dishes to take them to the next level.
I’ve recently been obsessing over spice and herb infused oils.
My habanero oil recipe was a total hit in my household, and I knew I had to try out a different version this time- something more subtle.
And that's when I thought of this infused olive oil recipe.
- What's So Great About the Recipe?
- Ingredients For the Garlic Rosemary Olive Oil Recipe
- How to Make Garlic Rosemary Infused Olive Oil
- Substitutions & Variations
- 💭Top Tip
- How to Store the Garlic Rosemary Infused Olive Oil
- Tips & Tricks to Nail the Recipe
- How to Use the Garlic Rosemary Oil
- Related Recipes
- Food Safety
What's So Great About the Recipe?
The best part about this recipe, in my opinion, is the fact that it is actually a great homemade gift too!
You can batch make some of it over the weekend, pour it into cute little jars or bottles and gift it to your family and friends.
Also Read: Whipped Honey - Another Great Gifting Option!
Ingredients For the Garlic Rosemary Olive Oil Recipe
Ready to try this rosemary and garlic infused olive oil? Here’s all you’ll need.
Rosemary: You’ll need a few sprigs of fresh rosemary. I love the sweetness it brings to the infused oil, and how perfectly it balances the flavor from the garlic cloves.
Garlic: Fresh garlic cloves bring in that delicious, umami flavor to the oil. Use as much as you want to- after all, you measure garlic with your heart right!
Peppercorns: I also sneaked in some whole peppercorns to bring in just a teeny bit of heat. You can skip these if you don’t want them.
Olive oil: And of course, you’ll need lots of olive oil. I would recommend using the best quality olive oil for this recipe- it really makes a difference in the flavor.
See recipe card for quantities.
How to Make Garlic Rosemary Infused Olive Oil
Ready to make this rosemary garlic infused oil? Here’s what you’ll need to do.
Wash and pat dry your fresh rosemary.
In a saucepan, add the olive oil, garlic and peppercorns, followed by the rosemary.
Let it cook for 5-10 minutes on low heat, until the garlic browns. Let cool and pour into glass containers or bottles.
Substitutions & Variations
- If you can, use extra virgin olive oil. EVOO has an unmatched flavor that works wonderfully with the garlic and rosemary.
- You can also try different variations of this oil by adding in other herbs. Sage, oregano, thyme and basil are some good herbs to try and use.
- To lend a spicy kick to the oil, you can also add some red pepper flakes into it after you’ve taken it off heat.
- To bring some citrusy notes into the picture, add some lemon zest.
For some extra garlic flavor, you can also add some whole fresh garlic cloves into the oil while pouring it into the jar. If you’re doing this, remember that you’ll need to store the infused oil in the refrigerator to keep it fresh.
How to Store the Garlic Rosemary Infused Olive Oil
Allow the infused oil to cool down completely and then transfer it to a glass jar or your favorite containers.
I would recommend you strain the oil, remove and discard the rosemary and garlic cloves before you pour it into the jars.
The jars should stay in a cool, dark place away from direct sunlight. The oil can stay good at room temperature for up to a week, but I would highly recommend refrigerating it as the oil can turn rancid if not stored correctly.
You can add a fresh sprig of rosemary into the jar too, just like I did. This is a great way to add some extra flavor to the infused oil.
Also Read: Garlic Avocado Spread
Tips & Tricks to Nail the Recipe
While the infused oil is easy to make, here are some tips and tricks you might want to take note of.
- Remember to keep the heat low to medium when you’re cooking the herbs and spices in the oil. Be careful not to let the garlic and herbs burn- you just want them to be nice and fragrant.
- Once you start to see the garlic browning, turn down the heat and let the oil cool down completely.
- I also like to slightly bruise the rosemary sprigs and garlic cloves before I add them to the oil. This just helps those beautiful flavors seep into the oil effortlessly.
- Conversely, while straining the oil- don’t press on the herbs and garlic, or you’ll end up getting some of those solids in the oil too, which will make it appear cloudy.
How to Use the Garlic Rosemary Oil
This garlic rosemary infused olive oil is super versatile. You’ll find yourself reaching for it just as often as your regular cooking oil.
Here are some good ideas to get you inspired.
Add a bit of salt to the rosemary garlic olive oil and turn it into a delicious bread dipping oil to go with some crusty bread. You’ve got an easy and flavorful party appetizer ready in minutes!
Also Read: Cowboy Butter Dipping Sauce
Take your simple salad dressings and vinaigrettes to the next level with this flavored olive oil.
As a Drizzle
My favorite way to use this garlic-infused olive oil is to drizzle it over my soups, pizzas and pasta dishes. This is such an easy way to add extra flavor to your simple, subtle-tasting dishes.
This delicious oil can also work as a base for the marinades for your meats. I also love using it to baste my chicken and beef in specific- it is actually perfect for the grilling season!
I love using this oil as a base for my pan and oven roasted vegetables too. It has a unique flavor, and is such a great vegan and gluten free flavor booster!
And of course, this infused oil can be a great gift to make this holiday season.
You can let the oil sit at room temperature for up to a week if you haven’t added the fresh rosemary sprig like I did.
Looking for other recipes like this? Try these:
Garlic Rosemary Infused Olive Oil
- 5 rosemary sprigs
- 2 cups cold pressed olive oil
- 4-5 garlic
- 1 teaspoon peppercorns whole
- Wash and pat dry your fresh rosemary.
- In a saucepan, add the olive oil, garlic and peppercorns, followed by the rosemary.
- Let it cook for 5-10 minutes on low heat, until the garlic browns. Let cool and pour into glass containers or bottles.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove