Rosemary Garlic Oil

Rosemary Garlic Oil

Gently warmed olive oil infused with fresh rosemary and garlic for a fragrant finishing drizzle.

Total 45 min Makes 16 oz Calories 60/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This infused oil steeps smashed garlic and fresh rosemary in warm olive oil, mellowing the garlic's bite while drawing out its aromatic oils. Drizzle it over roasted vegetables, crusty bread, or grilled meats for a quick flavor boost. Cooling and straining the oil keeps it safe to store and free of scorched bits.

Ingredients

  • 2 cups extra-virgin olive oil
  • 8 cloves garlic, peeled and lightly smashed
  • 3 sprigs fresh rosemary
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon salt

Method

  1. Peel and lightly smash the garlic cloves with the flat side of a knife; rinse and pat dry the rosemary sprigs.

  2. Combine the olive oil, garlic, rosemary, red pepper flakes, and salt in a small saucepan over low heat.

  3. Warm the oil gently over low heat until small bubbles form around the garlic, about 8 to 10 minutes, keeping the temperature below a simmer so the garlic doesn't brown.

  4. Remove from heat and let the garlic and rosemary steep in the warm oil for 20 minutes to deepen the flavor.

  5. Let the oil cool completely to room temperature, about 30 minutes.

  6. Strain the oil through a fine-mesh sieve into a clean glass bottle or jar, discarding the garlic and rosemary solids.

  7. Seal and store the infused oil in the refrigerator, and use within 1 week for food safety.

Rate this recipe

★ 3.4 (1)

Rosemary Garlic Oil

This infused oil steeps smashed garlic and fresh rosemary in warm olive oil, mellowing the garlic's bite while drawing out its aromatic oils. Drizzle it over roasted vegetables, crusty bread, or grilled meats for a quick flavor boost. Cooling and straining the oil keeps it safe to store and free of scorched bits.

45 min 16 oz 60 cal

Ingredients

  • 2 cups extra-virgin olive oil
  • 8 cloves garlic, peeled and lightly smashed
  • 3 sprigs fresh rosemary
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon salt

Method

  1. 1

    Peel and lightly smash the garlic cloves with the flat side of a knife; rinse and pat dry the rosemary sprigs.

  2. 2

    Combine the olive oil, garlic, rosemary, red pepper flakes, and salt in a small saucepan over low heat.

  3. 3

    Warm the oil gently over low heat until small bubbles form around the garlic, about 8 to 10 minutes, keeping the temperature below a simmer so the garlic doesn't brown.

  4. 4

    Remove from heat and let the garlic and rosemary steep in the warm oil for 20 minutes to deepen the flavor.

  5. 5

    Let the oil cool completely to room temperature, about 30 minutes.

  6. 6

    Strain the oil through a fine-mesh sieve into a clean glass bottle or jar, discarding the garlic and rosemary solids.

  7. 7

    Seal and store the infused oil in the refrigerator, and use within 1 week for food safety.