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Rosemary Garlic Infused Olive Oil


"Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad."
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7 d 5 m servings 126 cals
Original recipe yields 24 servings (1 1/2 Cups)

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  • 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

Per Serving: 126 calories; 14 g fat; 0.1 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 grill...

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 abou...