Garlic Infused Olive Oil
This 6-minutes garlic infused olive oil is an easy condiment that can be used for drizzling or dipping. It adds a vibrant layer of flavor to salads, sauces, soups, and sauteing.
Servings: 16 tablespoons
Calories: 124kcal
Equipment
- Clean jar or bottle
- saucepan
- Funnel
- Fine sieve
Ingredients
- 1 cup olive oil extra virgin, grapeseed, or canola works fine
- 6-8 whole Garlic peeled (37g)
- Fresh rosemary ends chopped (about 16g, 0.5 oz)
- 1 tablespoon crushed chili peppers
Instructions
- Smash the garlic, and rub the rosemary between your hands to release the fragrance.
- Place all the ingredients into a saucepan and heat for 5 minutes on low heat (You can also check using a thermometer. Once it registers 350°F, it's time to remove it from the heat). Remove the saucepan from the heat and allow it to infuse for about an hour or more.
- Strain into a clean sterilized oil dispenser bottle using a fine mesh and funnel to remove the solids.
- If you decorate it with fresh herbs, consume it on the same day, or store it in the refrigerator for a longer shelf life. If you intend to store for longer, use dry herbs and store in the pantry for up to 3 months.
Notes
- Don’t preheat the pan; add the oil and the rest of the ingredients.
- Store on the shelf for 30 days or in the refrigerator for 3-4 months.
- Refrigerate the oil for a longer shelf life if you are using fresh herbs.
Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg
