How to make garlic infused olive oil is both quick and easy. As I have said before, garlic is my go to spice in the kitchen. I love the flavor and garlic infused olive oil is no different. It is very simple to make and since my second favorite spice is rosemary I decided to add a few sprigs to the oil as well. The rosemary is completely optional, everyone have their own taste so you can adjust to what is right for you.
Here is how I made it.
I started with a whole head of garlic. If you like a milder flavor use less garlic.
I pealed the skin off the garlic, a nice trick I learned was to apply pressure with the flat end of your knife on to the garlic rib until you hear a light crack, and the skin will come right off.
After peeling the garlic, I cut each rib in half just to open it up.
I measured out a cup of olive oil and put everything in a pot along with 3 sprigs of rosemary and a teaspoon of salt. Not all olive oil is equal, here is a video on how to pick out real olive oil. I let it go on low heat until bubbles started to appear, then I took it off the heat.
Thats all, it is as simple as that, then just pour your oil into a container and store in the fridge. It is up to you if you want to leave the garlic and rosemary in the oil, I leave mine in to get an even stronger flavor.
The oil is great as a dressing on your salad, brush roasted vegetable with it or whatever you can think off.
- whole garlic head
- 3 sprigs rosemary
- 1 teaspoon salt
- 1 cup olive oil
- Cut each rib of garlic in half
- add the garlic, rosemary sprigs, salt and oil into a pot
- Let it cook over low heat until bubbles start to form then take off the heat
- Put in a container and store in fridge