Rosemary and Garlic Infused Olive Oil

There are two things I mostly use in my savory dishes.. Fresh Herbs and Garlic.

My cooking starts with smashing, peeling and chopping some fresh garlic and ends with some handful of fresh herbs sprinkled for garnish and color. It amazes me that how just a hint of something can lift a dish to a whole new level.

There are some dishes where you don’t even need to add those garlic or herbs.. just infusing the oil with these ingredients can fill the dish with so much flavor. You can use them for pasta, salad, flavored rice dish or even bread.

The choice is really endless!

I was ignorant about storing infused oil. I had absolutely no idea that it was possible until I came across some amazing pictures of infused oil. They looks so pretty and glossy that I had to try it !

When it comes to infusing oil, there are a few basics. I would recommend that you to do some reading on the ingredients and oil you are planning to use. After doing some reading, I learned that you should use light or flavorless oil. Also, for some herbs, you can use them fresh whereas for others, you need to use them dried.

Like in my case I used garlic and had to take some precaution related to that, like discard the garlic, heat the oil, and do not store the garlic in the bottle. 

There is cold infusion and hot infusion and for most of the ingredients, you can use either. In case of cold infusion, you just pour the oil and the flavoring elements in a air tight jar and leave it in the room temperature for few hours. This method will take some time for the oil to get flavorful.

As I was using garlic I had to choose the hot infusion method. There is no exact science on what ratio you should be using for the ingredients, absolutely up to you! 

Making flavorful oil is super easy and you can use them in marinade, bread-crumb toppings, stuffing, sauces, like I said before.. endless choices.

It not only adds flavor but also provides a visual appeal. 


Ingredients :

  • 4 to 5 fresh rosemary sprigs
  • 3 to 4 garlic cloves
  • 2 cups olive oil, I used extra virgin

Directions :

Wash the rosemary springs and dry them completely.

Pour the oil in a saucepan and bring to heat. It should take about 2 minutes. Make sure that you do not boil it.

Now add the crushed garlic or minced garlic and let it cook for about 2 to 3 minutes in medium heat

Switch off the heat and add rosemary to the oil.

Let it cool completely.

Use a clean dry bottle to store the oil . You can either strain the oil or leave the herbs in. It’s extremely important to discard the garlic.

You need to refrigerate this infused oil as we used garlic.

Enjoy your infused oil!

Please note: 

Storage: Any infused oil should’t be stored for too long. Specially if you using garlic.Couldn’t find on the internet an exact storage duration. I would say make in small quantity and don’t store more than 2 to 3 weeks max and that is what I have been following.

Precautions: When infusing oils, please be aware of the dangers of botulism. Here are some helpful links with more information:

Common Foodborne Pathogens: Clostridium botulinum

Heating Kills Botulism for Infused Oils



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Oh thank you Kankana so much for sharing this! I am a huge garlic lover, there’s always smashing and chopping garlic at every meal preparation. For some reason infusing herb and garlic in oil has never even crossed my mind, maybe it’s not something I grew up with, but your photos looks so amazing, this is a must try in the near future!

Miriam says:

wow…that does look divine…must be so full of flavour..something like this must just make even a simple salad special….the rosemary you used looks so fresh n’ beautiful…:)

this is something different and unique . love the styling you’ve done :)thanks for the info 😉

lovely post kankana !

Shumaila says:

This is such a great idea kankana! Thanks for sharing!

I love rosemary and love using it with olive oil. This is fabulous!

This is very interesting and informative. The pictures are very lovely

I have heard of this infusion but never tried it myself. Great photography once again kankana! And yes, congrats on being featured at Top 9 in Foodbuzz for the Aam Dal recipe!

Rosa says:

A great idea! That oil must be divinely fragrant. Perfect with fresh homemade bread.



nisha says:

i love herb infused oils…but im too lazy to make them and take the easy option of just buying them 🙂
dont olive oils make pretty pictures 🙂

sayantani says:

beautiful beautiful….beeeeautiful clicks. now let me read the rest of the post.

Sissi says:

Rosemary and garlic combination must give a wonderful taste to oil. The only thing I infuse in oil are chili peppers, but I noticed that bringing the oil to boil is the only way to stop the oil from going mouldy.

daksha says:

Never try before try some time nice click:).

It looks great. I love it a lot

Joanne says:

I adore infused olive oils and this flavor sounds so delicious!

Maureen says:

I love infused oils and don’t know what I did before I made them (or bought them) I like basil oil too. Great photos!

Sarmistha says:

rosemary and garlic infused olive oil works wonder on a pc of french baguette.Love the way you have pictured and presented it.

I have been toying with this idea too since i am growing my own herbs – now you have convinced me to go headlong 🙂 beautiful pictures 🙂

Jessica says:

I’m so glad I found your blog! You have beautiful recipes and delicious dishes! I always wondered why people don’t infuse olive oil more often. The possibilities definitely are endless. Love your rosemary and garlic olive oil!

Rosemary and garlic are two gorgeous ingredients. They should make the oil smell divine.

Love the picture with olive oil and bread.

Gopika says:

This is an awesome idea.. Woww.. I have to try this.. Hats off! 🙂

Juliana says:

Love the infused oil although never tried to make them…thanks for the tips and will sure try it since I have all the ingredients handy. Beautiful pictures.
Hope you are having a great week Kankana 🙂

This is just amazing. I am bookmarking so I can make it. Love infused oils.

I love rosemary.This is a perfect oil for to rub on my lamb chops 🙂 Looks pretty.You have captured the process of infusing oil with flavors very well!

Garlic and rosemary oil sounds delicious. I used to always have a bottle of chile infused oil that I used and re-made constantly. I need to start doing this again!

Thanks for sharing this post on infused oils Kankana. Never knew the danger of not discarding garlic in these kinds of recipes. Good to know 🙂

aipi says:

I could take some sourdough french bread and this oil and would be my anytime snack. The oil sounds really flavorful and your pictures totally do justice.

US Masala

rebecca says:

looks awesome must make it sometime

That looks beautiful! What a perfect gift that would make. Thank you so much for going to such detail. I’m going to bookmark this post to try some time 🙂

Jana says:

I’ve been wanting to try making infused oils but I didn’t really know where to start. You’ve inspired me to give it a shot!

Beautiful pictures and a very informative post! Great work!

I love the idea of infusing my own!! I didn’t know that about garlic though, so good advice. I think I will do it in small batches so it would get used faster. Lovely shots too!

Such a great idea to add a herb and garlic in oil, it must be aromatic. Thanks for sharing dear…

Gorgeous gorgeous photos Kankana! New here and love your photos and recipes! thanks for visiting my blog 🙂

Tes says:

Beautiful post! The pictures said it all 🙂 Lovely 🙂

Mei says:

Thanks for visiting my blog ^___^
What a lovely recipe for making oil! Thank you!

@reply:I used my camera and made 3x the same pictures but me standing in 3x different position 🙂


Kelly says:

Rosemary and olive oil is one of my all time favourite pairings – this post reminds me that I can do it myself… love it; thanks!

oh your pictures are just simply amazing. magazine quality and I am a tad bit jealous:) I love infused oils and this is one of my favorite combinations of flavors!

Truly beautiful photographs. I just perused your site and found the dry figs and pecan puffs very appealing. I have some treasured dry figs (not easy to find quality ones in Mexico) I’ve been saving for a special recipe. I just found it.

Great tips on infused oils. I love the flavors of rosemary and garlic together. On another note, your pictures are stunning!

Kankana says:

Thanks So much for dropping by and your kind words 🙂

Vicky says:

I’ve always wanted to try this…

Ann says:

What a great post! I love infused oils, but always make them as needed, rather than store them. I think this would be wonderful for having a group of folks over and serve EXACTLY as you showed!

aromatic oil Kankana this looks wonderful

Wow that oil looks great! It would make a geat homemade gift. Great pictures too.

manju says:

I have always wanted to but have always been scared of infusing oils, fearing botulism. I think I should just be bold and try it one time! Awesome pics, btw 🙂

Vanille says:

A great idea to make your own infused olive oil ! Must taste terrific !

peachkins says:

this is great for bread dipping.. just add balsamic vinegar ..thanks for giving me an idea..

This is too good..I wouldn’t stop dipping bread in it haha..your pictures are so beautiful Kankana..great recipe too!

Kankana, congrats on Top 9! I didn’t read this post yet, but I found your name on foodbuzz! This is a gorgeous post. Great idea to make your own rosemary/garlic infused olive oil. I’m going to do it and eat bread like restaurant style! Congrats!

Ann says:

I knew this was a great post! Congratulations on making today’s Food Buzz Top 9!

Kimberley says:

Yum and yum. Classic and delicious.

Priti says:

Beautiful and it’s taste wonderful with fresh baked bread ….Congrats on being top 9

Great info & the pics are so gorgeous!!

What a great idea. I never thought to infuse oil before. Thanks for all the tips and tricks. The photos are gorgeous too! Congrats on making Foodbuzz Top 9! You’re doing a fantastic job. : )

Allie says:

Wow, that oil looks AWESOME! I love all of the photos 🙂

LOVE LOVE LOVE that 2nd picture. Infusing your oils is a great flavour boaster for sure.

Lovely click, Kankana! The oil must be very fragrant.

Nice to meet you!
Lovely cooking blog!
I love cooking too and have my own cooking blog, but after seeing your blog, I feel mine is need much improvement. LOL….
Great pictures too. How you make such a wonderful pictures? Do you make it by yourself?
Anyway, I’m visiting your blog from a link at Blog Hop. 🙂

Kankana says:

Thanks Jean! Yes all the photos are clicked by me 🙂

Mary says:

Your beautiful pictures have just reminded me how much I love infused oils. Now I have some work to do :-). Have a great weekend. Blessings…Mary

I love your presentation.This is such a great idea! Wonderful in so many dishes.

thank you so much for the tips. I never knew about the cold and hot infusions. I love dip leftover bread in EVOO and balsamic vinegar. Homemade infused oils are a fabulous idea!

Beautiful photos, Congrats on the Top 9!

briarrose says:

Beautiful pics. I love the flavor boost from infused oils.

congrats on the top 9

I really want to try this! I’ve had garlic and rosemary olive oil at restaurants and absolutely loved it. But for some reason, never thought to try it on my own.

Maja says:

I do this all the time and we love it! It goes nice with grilled meat, vegetable or fish 🙂
So lovely photos!

Beautiful and interesting post!! Loved the pics and the styling..too good dear!

Hi, I’m glad you found my blog because now I found yours! This is an informative post, thanks for sharing. I like eating bread dipped in infused oil. Your photos are very well taken too!

Amy says:

Oh how helpful and interesting!! I love the photos too- gorgeous! I am on a basil kick these days and have heard basil-infused oil is delicious as well. I’m inspired and ready to go infuse… ^_^ thanks!

Harini says:

The first picture in the thumbnail rushed me headlong into this post! Great clicks here. I love herb infused oils – garlic, thyme and rosemary.

Sarah says:

“…how just a hint of something can lift a dish to a whole new level.” and I totally agree with you! You share here something basic in the noble sense of the word and absolutely indispensable in cooking: flavors. And your photos illustrate it beautifully! 🙂

Thank you for sharing!

Katie says:

Thank you for posting this. The pictures are great. This is exactly what I was looking for. I wanted something that was not hard, did not take 1-3 weeks and was not a sauce. It took me a while but I then found this. Thank you again!