A simple and delicious lunch is created by combining two classic recipes.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 40 |
| Yield: | 40 servings |
Ingredients
- 3 pint jars with lids
- 2 ¼ cups olive oil, divided
- 5 sprigs rosemary
- 5 sprigs oregano
- 2 teaspoons crushed red pepper flakes
Instructions
- Pour 3/4 cup olive oil into each jar. Place rosemary in one jar, oregano in another, and crushed red pepper flakes in the third. Screw lids on to seal.
- Pour 4 cups water into a multi-functional pressure cooker (such as Instant Pot®) and place jars in the water. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 3 minutes.
- Remove the lid and let jars cool for 30 minutes before handling. Strain oil into bottles and seal.
- If you want to do all 3 jars the same flavor, a 17-ounce bottle of olive oil is just the right amount and then you can use that container to put it all back in for storing.
Reviews
This is one awesome recipe. I’ve tried all different types of flavors. The rosemary is wonderful in soups, stews, and on any roasted veggies. I made one with fresh basil (1c fresh leaves) and it makes the best caprese, ever. My favorite, though, is garlic and peperoncini (3 cloves plus 2t chili flakes). I use it to make spaghetti, aglio, e olio. I use it on bruschetta, pizza, and literally everything possible. I even made one with dried Carolina Reapers. Wow. That’s hot, but oh so good. I never refrigerate them and they have all lasted up to two weeks, but that’s because we finish them in that time. These make beautiful gifts.