Rosemary & Garlic Infused Olive Oil

Tuesday, September 17, 2013

I'm officially obsessed with herb infused olive oil!  
To make your own it's E. A. S. Y. and the possibilities are endless!
It's pretty much going to be my new go-to hostess gift!
And speaking of gifts, my Mom is the queen of gift giving!!
This all started when I opened a package from her with the following:
These super cute dish towels, herb scissors, an airtight glass bottle & a note that read:
Enjoy September
Clip the last sprigs of herbs and start some flavored oil.
Challenge Accepted!
 When I say the possibilities are endless I mean it -
look at your herb garden & see what you've got!  
I decided to start with a Rosemary & Garlic Infused Olive Oil.
To make you'll need an airtight container, extra virgin olive oil,
3-5 cloves of garlic and 4-6 sprigs of fresh rosemary.
Depending on how 'garlic-y' you want, add more or less garlic.
Using the backside of a wooden spoon smash your garlic cloves.
Over medium-high heat warm your olive oil, be careful that it doesn't boil.
Once olive oil is heated add smashed garlic and cook for 3-4 minutes.
Remove from heat and add 2-3 sprigs of Rosemary.  
Let cool for 5-8 minutes, then discard garlic & rosemary.
In your container add a couple fresh sprigs of rosemary, 
then pour in your warmed olive oil.
Be sure to store in the fridge to prevent botulism and keep for no longer than one week.
How fun & easy is that?!!
Come back tomorrow to see how I use my infused olive oil and in the meantime, 
comment below with your favorite flavors!
 

4 comments :

  1. What a sweet gift from your Mom! I love that! =)

    I've been thinking of trying this for a while, and now I'm going to go for it! Thanks for the how-to!

    ReplyDelete
    Replies
    1. Good Morning Bethany! Let me know what flavor(s) you end up trying ~ I'm thinking my next one will be basil & something :)

      Delete
  2. Michelle, how chic! If I lived closer I'd invite you over for dinner so I could receive one of your hostess gifts. Jane

    ReplyDelete
  3. If I were to make this sans garlic would it be able to be kept longer than a week?

    ReplyDelete

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