Tuesday, March 6, 2012

Garlic, Rosemary and Red Chili Infused Olive Oil

 

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!

16 comments:

  1. 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!

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    1. Ally - 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:)

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  2. yum, this looks + sounds just delicious. i love infused olive oil + when you can do it yourself at home, even better!

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    1. Thanks Amy. Yes, I agree...making infused oils at home is so much better and cheaper.

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  3. That 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!!

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    1. Cat - I do love the smell of garlic roasting. Ha...yes, the best part is eating it:)

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  4. So now I know the first ingredient of that amazing looking white bean dip. Please tell me more!

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    1. Shelley - 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.

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  5. Bread dipped in yummy oil is one of my favourite things in the whole wide world. Thanks for this!

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    1. There is something wonderful about dipping fresh bread into a flavored oil. I'm pretty sure I could make a meal out of it:)

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  6. I love cooking with infused oils. Thanks for sharing your recipe!
    Jane@www.artfullygraced.blogspot.com

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    1. Thank you Jane for stopping by my blog. I appreciate your comment.

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  7. What 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 :)

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    1. Thanks Sunshine Girl. I love Rosemary and I'm planning on planting one soon.

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  8. hello want to make it in bulk for an event-- how long in advance can i make? how long will it keep?
    Maria

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    1. 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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