Rosemary & Garlic Infused Oil

Rosemary & Garlic Infused Oil - sweetheatchefs.com

THINGS YOU NEED

Vegetable Oil or Olive Oil

Rosemary Sprigs, washed and thoroughly dried

Garlic Cloves, peeled and sliced in half lengthwise

Cleaned and thoroughly dried glass bottles in various sizes shapes and designs

Stoppers; corks, wine bottle stoppers etc.

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DIRECTIONS:

Process takes 1 week to infuse, keep that in mind when planning for your gift or for yourself.

  1. In a glass bottle, place 1 Rosemary sprig and 1 half of garlic clove.
  2. Using a funnel add oil until almost to the top so as not to overflow.
  3. Add cork on top.
  4. Place in a safe, cool environment for 1 week. Everyday swirl the bottle around to mix up the contents. Do not tip upside down it might leak.
  5. After 1 week, dump oil into a bowl to remove Rosemary and garlic.
  6. Replace back in bottle with stopper. 
  7. Refrigerate for longevity. Lasts 2 weeks, if you opt to keep in rosemary and garlic, 1 week. 

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You can change up the ingredients to your tastes. I use these two ingredients all the time so this is my favorite. This makes a nice gift for Grandparents, Parents, Bosses, Mother’s Day, Father’s Day, Christmas, Hostess Gift, & Housewarming. Use for making salad dressings, pan frying chicken, fish, shrimp, beef, pork, & lamb.

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OTHER HERBS TO USE:

  • Thyme
  • Oregano
  • Whole Dried Chili Peppers
  • Dried Chili Pepper Flakes
  • Fresh Sage Leaves (another fav!!)
  • Lemon Peelings + zest
  • Lime Peelings + zest
  • Whole Peppercorns

When choosing herbs and combinations of them, (especially the spicy ones) make sure to start off with small quantities and add to it from there. As you can see in the original recipe I only use small quantities. Fresh herbs are very powerful and infuse the oil very well. 

This recipe is beign shared over at Foodie Friends Friday

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5 thoughts on “Rosemary & Garlic Infused Oil

  1. Pingback: Chef PickyKid and Me » Blog Archive Foodie Friends Friday: December 21 » Chef PickyKid and Me

  2. Pingback: Gingerbread Spice Mix « Sweet Heat Chefs

  3. Pingback: Gingerbread Pancakes with Molasses Butter « Sweet Heat Chefs

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