Garlic Infused Olive Oil
Learn how to make garlic infused olive oil with fresh rosemary and thyme. This easy recipe is perfect for bread dipping, pasta, and roasted vegetables.
Ingredients
- 1 ½ cups high-quality extra virgin olive oil
- 2 garlic cloves lightly crushed
- 1 small sprig fresh rosemary or 2–3 sprigs fresh thyme
- Pinch of sea salt
- Optional: 1 strip lemon peel
Instructions
- Warm the oil. Add the olive oil to a small saucepan over very low heat. Heat until the oil is warm but not simmering.
- Add the aromatics. Lightly crush the garlic cloves and gently rub the rosemary and thyme between your hands to release their oils. Add the garlic, herbs, sea salt, and optional lemon peel to the oil.
- Infuse. Let the oil infuse over very low heat for about 15 minutes, keeping the oil warm but not bubbling.
- Rest. Remove from heat and allow the oil to sit for 30 minutes so the flavors continue to develop.
- Strain and store. Strain out the garlic, herbs, and lemon peel. Transfer the infused oil to a mason jar or airtight container and refrigerate for up to 1 week.
Did You Make This Recipe?
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