This is a great oil to dip bread into, drizzle over steamed veggies or cook with. It is the secret ingredient to my Tuscan white bean dip. I have no idea what the shelf life is because after I make it, it is gone!
Garlic, Rosemary and Red Chili Infused Olive Oil:
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, thinly sliced
1 teaspoon red chili flakes
salt & pepper to taste
Directions:
In small saucepan, heat oil over low to medium heat. Add in garlic and saute until golden brown. Add in rosemary, red chili flakes and salt & pepper.
Enjoy!
I have always wanted to make my own infused olive oils but never went to the trouble of finding a recipe. Thanks, doll! You sold me with the red chili flakes. I bet the flavor in this oil is amazing, especially in that dip!
ReplyDeleteAlly - It is so easy. I just make a little at a time, but you can always double the recipe if you want more. I love the flavor of cooked garlic, raw garlic, not so much:)
Deleteyum, this looks + sounds just delicious. i love infused olive oil + when you can do it yourself at home, even better!
ReplyDeleteThanks Amy. Yes, I agree...making infused oils at home is so much better and cheaper.
DeleteThat is beautiful and I can just imagine how good the house smells after preparing it. And then, on top of all that goodness, you get to eat it!!
ReplyDeleteCat - I do love the smell of garlic roasting. Ha...yes, the best part is eating it:)
DeleteSo now I know the first ingredient of that amazing looking white bean dip. Please tell me more!
ReplyDeleteShelley - Too cute:) I will definitely be posting the recipe in the near future. I can tell you I tried using raw garlic in my first attempt at making the dip and was not pleased. That is when the roasted garlic oil came to mind.
DeleteBread dipped in yummy oil is one of my favourite things in the whole wide world. Thanks for this!
ReplyDeleteThere is something wonderful about dipping fresh bread into a flavored oil. I'm pretty sure I could make a meal out of it:)
DeleteI love cooking with infused oils. Thanks for sharing your recipe!
ReplyDeleteJane@www.artfullygraced.blogspot.com
Thank you Jane for stopping by my blog. I appreciate your comment.
DeleteWhat a great idea to make your own infused oil! I have a rosemary bush out back, so no excuse not to try really. thanks for sharing :)
ReplyDeleteThanks Sunshine Girl. I love Rosemary and I'm planning on planting one soon.
Deletehello want to make it in bulk for an event-- how long in advance can i make? how long will it keep?
ReplyDeleteMaria
Hi Maria, I probably wouldn't store it in the fridge for more than 2-3 days. The olive oil will congeal. It will take a while to come to room temperature.
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