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    Home » Recipes

    Rosemary and Garlic Olive Oil

    April 26, 2021 by Kankana Saxena

    Jump to Recipe Print Recipe

    Creating your own rosemary and garlic-infused olive oil is a simple yet effective way to elevate your culinary creations. This aromatic oil not only adds depth to various dishes but also serves as a delightful homemade gift.

    rosemary olive oil

    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.

    Rosemary Garlic Infused Oil

    Hot Infusion vs. Cold Infusion:

    There are two primary methods for infusing oils:

    Hot Infusion: As described above, this method involves heating the oil with the desired flavoring agents. It's particularly effective when using ingredients like garlic, as the heat helps release their flavors more rapidly.

    Cold Infusion: This technique entails combining the oil and flavoring agents in an airtight container and allowing them to steep at room temperature for several days. While this method is gentler, it requires more time for the flavors to develop.

    Ingredients Needed:

    • Fresh rosemary sprigs
    • Garlic cloves
    • Olive oil

    How to prepare Rosemary Garlic Olive Oil

    The steps are just too simple.

    Clean the Ingredients: Begin by washing the rosemary sprigs thoroughly and ensuring they are completely dry. Moisture can affect the quality and shelf life of the infused oil.

    Combine in Saucepan: Place the rosemary sprigs and whole garlic cloves into a heavy-bottomed saucepan. Pour in the olive oil, ensuring that the herbs and garlic are fully submerged.

    Heat the Mixture: Set the saucepan over medium-low heat. Allow the oil to warm gradually, infusing the flavors of the rosemary and garlic. Monitor the garlic closely; once it achieves a golden brown hue, typically after several minutes, it's an indication that the infusion is complete.

    Cool and Strain: Remove the saucepan from heat and let the oil cool to room temperature. After cooling, strain the oil into a clean glass jar, discarding the cooked rosemary and garlic. For an added touch of freshness and visual appeal, you can place a new sprig of rosemary into the jar.

    Rosemary Garlic Infused Oil

    Given the potential risks associated with raw garlic in oil, such as botulism, the hot infusion method is recommended to ensure safety.

    Storage Recommendations:

    It's crucial to handle garlic-infused oils with care:

    Avoid keeping garlic-in-oil mixtures at room temperature for extended periods, as this can promote the growth of harmful bacteria.

    After infusing, it's advisable to discard the garlic cloves to minimize the risk of bacterial growth.

    Store the infused oil in a glass jar, preferably in the refrigerator or freezer, to maintain its freshness and safety.

    Rosemary Garlic Infused Oil

    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!

    Here are more homemade condiments you should try

    Chili Oil

    Aam Ka Achar

    Green Chili Achar

    Garlic Confit

    Rosemary and Garlic Infused Olive Oil

    Kankana Saxena
    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.
    Print Recipe Pin Recipe
    Prep Time 3 minutes mins
    Cook Time 7 minutes mins
    Total Time 10 minutes mins
    Servings 0
    Calories 1921 kcal

    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

    Serving: 1ServingsCalories: 1921kcalCarbohydrates: 2gFat: 216gSaturated Fat: 30gPolyunsaturated Fat: 180gSodium: 6mg
    Keyword condiments, infused olive oil, rosemary garlic infused oil

     

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    Reader Interactions

    Comments

    1. Katie

      August 16, 2012 at 7:13 am

      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!

    2. Sarah

      July 19, 2011 at 5:17 am

      "...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!

    3. Harini

      July 18, 2011 at 7:46 am

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

    4. Amy

      July 15, 2011 at 11:09 pm

      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!

    5. Life is Full

      July 15, 2011 at 8:03 pm

      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!

    6. Suman Singh

      July 15, 2011 at 1:10 pm

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

    7. Maja

      July 15, 2011 at 10:12 am

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

    8. jillian m. {coffee, light and sweet}

      July 15, 2011 at 4:06 am

      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.

    9. torviewtoronto

      July 14, 2011 at 8:48 pm

      congrats on the top 9

    10. briarrose

      July 14, 2011 at 3:36 pm

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

    11. Cheryl and Adam @ pictureperfectmeals.com

      July 14, 2011 at 9:10 am

      Beautiful photos, Congrats on the Top 9!

    12. tinytearoom

      July 14, 2011 at 7:36 am

      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!

    13. Natascha Kessler - Heaven on Hearth

      July 14, 2011 at 7:31 am

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

    14. Mary

      July 14, 2011 at 7:20 am

      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

    « Older Comments

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