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
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.