Garlic and Rosemary Infused Olive Oil - The Produce Moms

Infused olive oils are a great way to add extra flavor to your meals. They are easy to make at home, too! Our garlic and rosemary infused olive oil requires just three ingredients — garlic, rosemary, and olive oil as you probably already guessed — and about ten minutes of active prep/cooking time.

Garlic and Rosemary Infused Olive Oil

How to make Garlic and Rosemary Infused Olive Oil

Begin by heating the olive oil to 180 degrees over low heat. Once the oil has reached 180 degrees, remove it from the heat and add in a few sprigs of rosemary (fresh or dry is fine) and garlic cloves.

Making Garlic and Rosemary Infused Olive Oil

Let the oil cool completely before pouring it into a bottle for storage. Before you pour it into your bottle, you can strain the rosemary and garlic out of the oil or leave them in. We recommend straining them out to reduce the risk of bacteria growth which can lead to botulism. You can always add some dried rosemary to your bottle for more visual appeal.

Infused olive oils should be stored in the refrigerator for two weeks or up to a month. Garlic-infused oils have a shorter lifespan and should be stored in the refrigerator and consumed within two to three days. If the oil shows any signs of spoilage, discard it.

Garlic and Rosemary Infused Olive Oil

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Garlic and Rosemary Infused Olive Oil
Garlic and Rosemary Infused Olive Oil
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Cuisine Gluten-Free, Italian, Vegetarian
Servings
Ingredients
  • 2 cups olive oil
  • 1 head garlic peeled, divided, washed and thoroughly dried
  • 2 sprigs rosemary washed and dried
Cuisine Gluten-Free, Italian, Vegetarian
Servings
Ingredients
  • 2 cups olive oil
  • 1 head garlic peeled, divided, washed and thoroughly dried
  • 2 sprigs rosemary washed and dried
Garlic and Rosemary Infused Olive Oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small pot, heat the olive oil to 180 degrees over low heat.
  2. Once the oil has reached 180 degrees, remove it from the heat and add in rosemary and garlic cloves. Let the mixture sit until completely cooled.
  3. Once the oil has cooled completely, strain out the rosemary and garlic (optional). Pour oil into a bottle or jar and serve immediately or store in the refrigerator for 2-3 days.

Drizzle garlic and rosemary infused olive oil onto salads, over pasta, steamed or roasted vegetables, or fried eggs. Use it as a dip for crusty bread and serve as a side with a pasta dish, like our TikTok-Inspired Baked Feta Pasta or Pasta Alla Norma. 

You can infuse olive oil with lots of other items from the produce department, too. After giving this recipe a try, consider infusing olive oil with lemon, basil, sage, hot chilis, or oranges.

Will you try your hand at infusing olive oil? Share your experience with us in the comments below or tag us in your recipe photos on Instagram @theproducemoms.

Garlic and Rosemary Infused Olive Oil

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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