Homemade infused oil is easy and quite effortless to prepare. All it needs it fresh ingredients and a bit of time. One of my go to infused oil is this Rosemary Garlic Olive Oil. The Rosemary infused oil can be used in numerous ways, and it is a great way to add flavor instantly.
This is one of those condiments you should never buy. It’s ridiculously easy, and it’s one of those things that doesn’t really call for a recipe.
You can add your own twist and add other variety of herbs and spices.
How to prepare Rosemary Garlic Olive Oil
You will need just three items
- Fresh Rosemary sprigs
- Olive Oil
- Garlic Cloves
The steps are just too simple. You add everything in a heavy bottom pan at medium low heat and let the oil heat slowly.
Once the garlic turns golden brown, the oil should be infused completely with the flavor of garlic and rosemary.
Let the Rosemary Garlic Olive Oil cool down and then strain.
Store in a glass jar. I discard the rosemary and garlic cloves. Just add a fresh rosemary spring in the jar, for extra refreshing flavor. It also looks quite stunning!
Hot Infuse Vs Cold Infuse
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 an airtight glass jar and leave it in the room temperature for a few days. 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, it absolutely up to you!
Storing garlic cloves in Olive Oil
You want to be careful about storing garlic cloves in Olive Oil. I discard the garlic cloves once it infuses the oil.
If you wish to store the garlic cloves in the oil, then make sure to keep the bottle in the refrigerator or freezer.
Garlic in oil shouldn’t be kept in room temperature for more than 2 hours.
How to use the Rosemary Garlic Infused Oil?
- Pour it in a small bowl, season with salt, pepper and enjoy as a dip with bread.
- Use it to roast potatoes or chicken
- I mix it in dough to prepare rosemary cracker
- Works amazing on focaccia
- Make popcorn
A part of all the different ways you can use the Rosemary Garlic Infused Oil, it works as a perfect edible holiday gift.
If you never made infused oil before, then definitely give it a try and let me know how you like it!
Rosemary and Garlic Infused Olive Oil
Ingredients
- 4 to 5 fresh rosemary sprigs
- 3 to 4 garlic cloves
- 2 cups olive oil
Instructions
- Wash the rosemary springs and dry them completely.
- Pour the oil in a saucepan along with garlic cloves and rosemary springs.
- Keeping the heat at medium, let the oil heat up and continue cooking the garlic until it turns golden brow.
- Then switch off the heat and let the oil cool down completely.
- Strain to a clean glass jar and add a fresh rosemary sprig if you like.
- Your rosemary garlic infused oil is ready.
Notes
Hot Infuse Vs Cold Infuse
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 an airtight glass jar and leave it in the room temperature for a few days. 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, it absolutely up to you!Storing garlic cloves in Olive Oil
You want to be careful about storing garlic cloves in Olive Oil. I discard the garlic cloves once it infuses the oil. If you wish to store the garlic cloves in the oil, then make sure to keep the bottle in the refrigerator or freezer.Garlic in oil shouldn’t be kept in room temperature for more than 2 hours.
Nutrition
Katie
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!
Sarah
"...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!
Harini
The first picture in the thumbnail rushed me headlong into this post! Great clicks here. I love herb infused oils - garlic, thyme and rosemary.
Amy
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!
Life is Full
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!
Suman Singh
Beautiful and interesting post!! Loved the pics and the styling..too good dear!
Maja
I do this all the time and we love it! It goes nice with grilled meat, vegetable or fish 🙂
So lovely photos!
jillian m. {coffee, light and sweet}
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.
torviewtoronto
congrats on the top 9
briarrose
Beautiful pics. I love the flavor boost from infused oils.
Cheryl and Adam @ pictureperfectmeals.com
Beautiful photos, Congrats on the Top 9!
tinytearoom
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!
Natascha Kessler - Heaven on Hearth
I love your presentation.This is such a great idea! Wonderful in so many dishes.
Mary
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