Garlic Rosemary Infused Olive Oil
This easy garlic rosemary infused olive oil can add tons of flavor to your salads, pastas and practically any of your favorite recipes.
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.
Notes
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.
Allow the infused oil to cool down completely and then transfer it to a glass jar or your favorite containers.
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.
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.
Nutrition
Calories: 481kcalCarbohydrates: 1gProtein: 0.2gFat: 54gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 1mgPotassium: 14mgFiber: 0.2gSugar: 0.02gVitamin A: 5IUVitamin C: 1mgCalcium: 6mgIron: 0.4mg
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