Garlic Rosemary Infused Oil Recipe – Easy Homemade Olive Oil

Last Updated on 2 months by Neha Deshmukh

Garlic Rosemary Infused Oil Recipe – Easy Homemade Olive Oil

Hey everyone! There’s just something magical about making your own infused oils. It instantly elevates everything you cook, and honestly, it makes a beautiful gift too. I first stumbled upon making infused oils when I was trying to recreate a flavour I’d tasted on a trip to Tuscany, and I’ve been hooked ever since. This Garlic Rosemary Infused Oil is a staple in my kitchen – it’s so simple, yet adds incredible depth to everything from simple pasta dishes to roasted vegetables. Let’s get started!

Why You’ll Love This Recipe

This isn’t just about making oil; it’s about creating a flavour experience. Imagine drizzling this gorgeous oil over crusty bread, using it to finish a vibrant Indian curry, or simply dipping your veggies in it. It’s incredibly versatile, surprisingly easy, and tastes a million times better than anything you can buy in a store. Plus, the aroma while it’s baking? Divine!

Ingredients

Here’s what you’ll need to make about 2 cups (480ml) of this liquid gold:

• 2 cups (approximately 250g) fresh garlic cloves
• 3 sprigs fresh rosemary
• Few black peppercorns (around 10-15)
• As needed olive oil (enough to completely submerge the garlic and rosemary – about 2-3 cups/480-720ml)

Ingredient Notes

Okay, let’s talk ingredients! This is where the magic really happens.

• Garlic: Fresh garlic is essential here. Don’t even think about using the pre-minced stuff. We want that beautiful, pungent flavour. I prefer using slightly smaller cloves, but any variety will work.
• Rosemary: I love using Tuscan rosemary for this, as it has a lovely piney aroma. But honestly, any rosemary variety you can get your hands on will be delicious. Just make sure it’s fresh!
• Olive Oil: This is where you can really splurge (or not!). A good quality extra virgin olive oil is best. Now, there’s a bit of a difference in preferences here. In Italy, they often favour robust, peppery olive oils. In India, we often lean towards milder, fruitier varieties. I personally use a medium-bodied olive oil – it lets the garlic and rosemary shine without overpowering them.
• Peppercorns: Black peppercorns add a subtle warmth. Feel free to use a mix if you’re feeling adventurous!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. Preheat your oven to 325°F (163°C).
2. Grab an oven-safe dish – a small baking tray or a ceramic dish works perfectly. Layer your garlic cloves, rosemary sprigs, and peppercorns in the dish.
3. Now, pour in the olive oil. Make sure everything is completely submerged. You don’t want any garlic peeking out!
4. Bake for 45 minutes, or until the garlic is golden and beautifully tender. The oil will bubble gently – that’s a good sign!
5. Once it’s done, let it cool completely. This is important! Then, carefully transfer the oil to an airtight glass jar.

Stovetop Method: If you prefer, you can skip the oven! Simply simmer all the ingredients in the olive oil on low heat for 30-40 minutes. Keep a close eye on it to make sure the garlic doesn’t burn.

Expert Tips

Want to make sure your infused oil is perfect? Here are a few things I’ve learned along the way:

• Oil Clarity: If you want a super clear oil, you can strain it through a cheesecloth after it’s cooled. I usually don’t bother, I like the little bits of garlic and rosemary!
• Botulism Prevention: This is important! Garlic infused in oil can potentially harbor botulism spores. Always store the oil in the refrigerator and use it within 2-3 weeks.
• Shelf Life: Properly stored in the fridge, this oil will last for about 2-3 weeks.
• Garlic/Rosemary Ratio: Feel free to adjust the amount of garlic and rosemary to your liking. I like a strong garlic flavour, so I tend to use a generous amount.

Variations

Let’s get creative!

• Vegan: This recipe is naturally vegan!
• Spice Level: Add a pinch of red chili flakes for a little kick. My friend, Priya, loves adding a whole dried chili pepper for a serious heat boost.
• Festival Adaptations: This makes a wonderful gift during the holidays! Package it in a pretty bottle with a ribbon for a thoughtful present.
• Different Herb Combinations: Experiment with other herbs! Thyme, oregano, or even a bay leaf would be delicious. I’ve even tried it with a sprig of lavender – it was surprisingly good!

Serving Suggestions

Okay, this is the fun part! Here are a few of my favourite ways to use this infused oil:

• Drizzle over pasta with a sprinkle of parmesan cheese.
• Use it as a dipping oil for crusty bread.
• Roast vegetables with it for extra flavour.
• Add a spoonful to soups or stews.
• Use it as a marinade for chicken or fish.
• Seriously, just drizzle it on everything!

Storage Instructions

Store your Garlic Rosemary Infused Oil in an airtight glass jar in the refrigerator. It will last for about 2-3 weeks. Remember, refrigeration is key for safety!

FAQs

Got questions? I’ve got answers!

Q: What type of olive oil is best for infusing?

A: A good quality extra virgin olive oil is ideal. Choose one that you enjoy the flavour of on its own, as that flavour will come through in the infused oil.

Q: How long does garlic rosemary infused oil last?

A: When stored properly in the refrigerator, it will last for about 2-3 weeks.

Q: Can I use dried rosemary instead of fresh?

A: While fresh rosemary is best, you can use dried in a pinch. Use about 1 tablespoon of dried rosemary for every 3 sprigs of fresh.

Q: What can I use this infused oil for?

A: Oh, the possibilities are endless! See the “Serving Suggestions” section above for some ideas.

Q: How do I know if my infused oil has gone bad?

A: If the oil smells rancid or develops any mold, discard it immediately. When in doubt, throw it out!