Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.

Gallery

Recipe Summary

prep:
5 mins
additional:
1 week
total:
1 week
Servings:
24
Yield:
1 1/2 Cups
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

    Advertisement

Cook's Note:

It is suggested to refrigerate infused oils to avoid their going rancid. I never have; I just store them in a cool, dry cupboard. I use them all the time, so they're never around more than 2 to 3 months.

Variations:
Use 5 to 6 dried thyme sprigs in place of the rosemary. Using 2 tablespoons red pepper flakes for chile-infused olive oil.

Nutrition Facts

127 calories; proteing; carbohydrates 0.1g; fat 14g 22% DV; cholesterolmg; sodium 0.1mg. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2016
Why would you ever buy flavored oils again when you could just make this in a pinch? This makes a great dipping oil for bread, a tasty salad dressing, and delicious when sauteeing meat or grilling veggies. The only thing I did slightly differently was to use use fresh rosemary without drying it, only bc I was a little impatient. I used the back of the knife to bruise the leaves in order to infuse more flavor into the oil. Perfect! Read More
(6)

Most helpful critical review

Rating: 1 stars
02/10/2017
I am sure that this is delicious but I thought that the following warning is important if you do not use this fairly quickly: Botulism is potentially fatal food poisoning and it can come about when making garlic-infused oil at home. The bacteria spores that cause botulism are called Clostridium botulinum and they can spread in certain foods when not exposed to oxygen as is the case when infusing garlic in oil. Read More
(6)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/03/2016
Why would you ever buy flavored oils again when you could just make this in a pinch? This makes a great dipping oil for bread, a tasty salad dressing, and delicious when sauteeing meat or grilling veggies. The only thing I did slightly differently was to use use fresh rosemary without drying it, only bc I was a little impatient. I used the back of the knife to bruise the leaves in order to infuse more flavor into the oil. Perfect! Read More
(6)
Rating: 1 stars
02/09/2017
I am sure that this is delicious but I thought that the following warning is important if you do not use this fairly quickly: Botulism is potentially fatal food poisoning and it can come about when making garlic-infused oil at home. The bacteria spores that cause botulism are called Clostridium botulinum and they can spread in certain foods when not exposed to oxygen as is the case when infusing garlic in oil. Read More
(6)