A wonderful starter for showers for new parents or other casual gatherings. This tasty snack has a flavor that is reminiscent of small slider cheeseburgers.
| Prep Time: | 5 mins |
| Additional Time: | 7 days |
| Total Time: | 7 days 5 mins |
| Servings: | 24 |
| Yield: | 1 1/2 Cups |
Ingredients
- 3 sprigs fresh rosemary, hung up until dried, or more to taste
- 2 cloves garlic, or more to taste
- 1 ½ cups extra-virgin olive oil
Instructions
- Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
- It is suggested to refrigerate infused oils to avoid their going rancid. I never have; I just store them in a cool, dry cupboard. I use them all the time, so they’re never around more than 2 to 3 months.
- Variations:
- Use 5 to 6 dried thyme sprigs in place of the rosemary. Using 2 tablespoons red pepper flakes for chile-infused olive oil.
Reviews
I am sure that this is delicious, but I thought that the following warning is important if you do not use this fairly quickly: Botulism is potentially fatal food poisoning, and it can come about when making garlic-infused oil at home. The bacteria spores that cause botulism are called Clostridium botulinum, and they can spread in certain foods when not exposed to oxygen—as is the case when infusing garlic in oil.
Why would you ever buy flavored oils again when you could just make this in a pinch? This makes a great dipping oil for bread, a tasty salad dressing, and delicious when sauteeing meat or grilling veggies. The only thing I did slightly differently was to use use fresh rosemary without drying it, only bc I was a little impatient. I used the back of the knife to bruise the leaves in order to infuse more flavor into the oil. Perfect!