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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."
Ingredients :
- 3 sprigs fresh rosemary, hung up until dried, or more to taste
- 2 cloves garlic, or more to taste
- 1 1/2 cups extra-virgin olive oil
Instructions :
| Prep : 5M | Cook : 24M | Ready in : P7D |
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- 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.
Notes :
- 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.
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