Garlic Rosemary Infused Olive Oil
Rich, aromatic and incredibly versatile, this garlic rosemary infused olive oil is one condiment you absolutely need to have in your kitchen.
Just like my lemon infused olive oil, you can 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. It packs in those delicate, herby Italian flavors- reminding me of my favorite olive oil pizza sauce. The best part? It takes under 10 minutes to make.
Quick Look
- 🔪Prep time: 2 minutes.
- ⏲️Cook time: 10 minutes.
- 👪 Servings: 8.
- 📋Main ingredients: Garlic, cold pressed olive oil, rosemary, peppercorns.
- ♨️Cooking method: Cook garlic and black peppercorns in oil 🡢 add rosemary once garlic starts browning 🡢 take off heat, cool and serve.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Use it as a base for your simple salad dressings or to make marinated olives and feta.
Jump to:
What's So Great About the Recipe?
- It's incredibly easy to make. You'll just need a few pantry staples and 10 minutes of kitchen time.
- You can batch make it over the weekend and store it for weeks- just like my spicy Italian dipping oil.
- It's so versatile. You can use it as a base for your salad dressings or even food preserves- I actually used it for my marinated artichokes too.
Recipe Ingredients
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!
Rosemary: A few sprigs of fresh rosemary.
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: Use the best quality olive oil for this recipe- it really makes a difference in the flavor. I realized this when I made my olive oil caramel sauce.
See recipe card for quantities.
Substitutions & Variations
- If you can, use extra virgin olive oil. EVOO has an unmatched flavor that works wonderfully with the garlic and rosemary.
- 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. I like to add some crushed Sichuan peppers sometimes- like I did when I made my Sichuan chili oil.
- 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 bring some citrusy notes into the picture, add some lemon zest and use the leftovers to make some citrus Kosho or citrus salt.
How to Make Garlic Rosemary Infused Olive Oil
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.
💭Top Tip
For some extra garlic flavor, you can also add some Air Fryer roasted garlic 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.
Tips & Tricks to Nail the Recipe
- 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. I realized this when I made my ginger scallion oil.
- 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.
- Make sure you allow the rosemary infused oil to cool down completely before you transfer it to a glass jar. I did this when I made my homemade browning sauce too.
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.
I personally love seasoning the oil with some of my citrus salt, mixed herb salt or garlic parsley salt and serving it as a dipping oil with some crusty bread. You can also use it to make a quick vinaigrette by teaming it up with some of my hot pepper vinegar and some chopped fresh herbs.
Another excellent idea is to use it as a simple marinade for your meats, or drizzle it over your soup or pasta for a finishing touch! And of course, it can also be a splendid holiday gift- just like my oven roasted Italian peppers.
Recipe FAQs
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.
More Herb Infused Condiments
Looking for other recipes like this? Try these:
If you tried this garlic rosemary infused oil or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Garlic Rosemary Infused Olive Oil
Ingredients
- 5 rosemary sprigs
- 2 cups cold pressed olive oil
- 4-5 garlic
- 1 teaspoon peppercorns whole
Instructions
- 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.
