Rosemary Garlic Infused Olive Oil

Rosemary garlic infused olive oil

Rosemary garlic infused olive oil

I absolutely love infused oils. My favorite are, but not limited to, basil, rosemary, garlic, chili, citrus, and truffle. Who would have thought that infusing your own oil would be so easy! Well it is. Ridiculously easy. I just finished bottling some rosemary garlic olive oil two weeks ago and it looks and smells just the way I want it. The next on my list for bottling are a chipotle chili, and basil.

All you need to start out is a clean, sterile mason jar, olive oil, and a few sprigs of your favorite herb, or, garlic cloves, chili pods, whatever you want to enhance the flavor of your oil. For the next step, simply place the ingredients into your mason jar, fill it up with olive oil, seal tightly, and mark the top of your lid with the date it will be done, about 2 weeks. To ensure the best infusing, it is best to keep your oil jar in a dark, cool place, like your kitchen cupboard.

Infusing typically goes for 10-14 days, so make a note on your calendar. If you happen to forget about it, don’t worry, it will just be stronger in flavor.

Once your oil is done infusing, you will want to discard all of the solids that were used during the infusing process. You can use a metal strainer or just scoop them out. You can keep your newly infused oil in the same jar or put it in a cruet.

Infused oils are obviously perfect for sauteeing vegetables, but I personally love using the rosemary garlic oil in a salad dressing.

UPDATE

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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10 Comments

  • Jane
    Posted March 18, 2009 at 10:19 AM | Permalink

    Wow! What a great idea, Thanks!

  • Patti
    Posted March 23, 2010 at 10:32 AM | Permalink

    I shall remember you – I like your method – it looks “Cook-Proof” – I am a Cook and I think the “Great Chefs” make such a big thing of it I cook for my Godson and he enjoys my cooking I have made your page a “Favourite” you have been Bookmarked
    thank you for my Visit I have learned something new
    Bless
    Patricia aka Patti

  • Posted April 2, 2010 at 1:25 AM | Permalink

    Hi Patti,
    I’m so glad you enjoy my website! :)

  • FRED
    Posted May 19, 2010 at 1:57 AM | Permalink

    Please warn your readers about the possibility of getting botulism (deadly) when one does not know the proper way to do it.. Thanks

  • Posted June 3, 2010 at 7:33 AM | Permalink

    Thanks for the tip Fred, I added some informational links about the dangers of botulism.
    -Eliza

  • Posted December 6, 2010 at 3:08 PM | Permalink

    Hi Eliza, what a fun and yummy site!

  • Posted December 6, 2010 at 5:26 PM | Permalink

    Thanks, Jennifer!! -Eliza

  • s
    Posted May 31, 2012 at 9:56 AM | Permalink

    If you discard the solids then are you adding a fresh sprig of herb to the finished oil? like your picture?

    I have heard you can eat the herb used in the initial infusion, the day you strain it out. The same is said for vinegar infusions and the herbs used.
    Thank for the info
    ~six

  • Posted May 31, 2012 at 9:05 PM | Permalink

    You should remove the solids. I took the picture before I removed them:) As for eating the garlic and rosemary – sure! They’d probably be delicious!

  • Posted November 24, 2015 at 5:32 PM | Permalink

    I was looking for a table favor for our guests on Thanksgiving. This is perfect and easy. Thanks.

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