Added to shopping list. Go to shopping list.
Ingredients7 d 5 m servings 126 cals
Original recipe yields 24 servings (1 1/2 Cups)
- 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.
- 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.
Per Serving: 126 calories; 14 g fat; 0.1 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...