Garlic and Rosemary Infused Olive Oil
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.
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.
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.
- 2 cups olive oil
- 1 head garlic peeled, divided, washed and thoroughly dried
- 2 sprigs rosemary washed and dried
- In a small pot, heat the olive oil to 180 degrees over low heat.
- 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.
- 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.
7 responses to “Garlic and Rosemary Infused Olive Oil”
Garlic clove and Rosemary Infused Olive Oil such a very good recipe and also a vegetarian.
Thanks for sharing!
Can this be kept longer than a few days?
Yes, it can!
I love Rosemary I grow it , I hope to one day have a hedge row or it I have creeping rosemary and a large bush of it so far. This will be a great way to use some of it ! I’m making some infused oil for a decorated focaccia as I write this.
Does it have to be heated? Or can I just marinate it? And what does it taste like?
You could just marinate it if you prefer. It just has a garlic taste with a slight peppery flavor.