Infused Olive Oils: Spicy Garlic Oil & Rosemary Oil

I got into a lot of trouble over this post.  My parents own an olive oil store where they sell incredibly fresh extra virgin olive oil, a lot of which is infused with delicious flavors.  But they don’t have one with only my favorite herb: rosemary.  And they also don’t have a spicy, garlicky one.  And while they weren’t very happy with me for posting a DIY for something similar to what they sell, I don’t care!  These oils are so good that they NEED to be shared! 

These infused olive oils are as delicious as they are beautiful.  They make the perfect gift for any foodie in your life or the person who has everything.  And it’s just as easy to make a double batch as it is to make a single one, so you may as well make some for yourself while you’re at it . . .

The spicy garlic oil smacks you over the head with flavor.  It’s a fantastic addition to almost any dish.  I love it on pizzas, pasta, grilled cheese (instead of butter on the bread), popcorn, chicken, pork, fish and shrimp.  Add a drizzle to chili or soup.  Today I put it on my leftover Chinese food lunch (pork fried rice) to make it feel like I was eating a slightly different dish.  And it was DELICIOUS. 

The rosemary oil goes in a completely different direction.  It’s more subtle and delicate.  The flavor of the olive oil still comes through, so make sure you pick a high-quality, delicious oil.  This infused oil is great for dipping bread as an appetizer with a bit of freshly-grated Parmesan cheese.  I put it on pizzas, salads, chicken, pork, beef, roasted vegetables, soups . . . pretty much everything! 

If you decide to give this as a gift, you can pick up some cute bottles at your local craft store or online.  Add a label, and you’ve got an easy gift!  This project requires very little active time, too, so you can throw the oils on the stove then let them cool while you finish wrapping a few Christmas presents or icing those cookies.  Just make sure you figure out how much oil your bottles hold before you infuse the oils, to make sure you make enough to fill the bottle. 

Note: Botulism is rare, but if you’re going to make these oils then you may want to educate yourself on how to prevent it in your home.  

Spicy Garlic Olive Oil

2013-12-17 22:53:10

Olive oil infused with garlic and red chili pepper flakes adds flavor and heat to almost any dish.

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Ingredients

1. 1 cup olive oil
2. 1/8 cup red pepper flakes
3. 2 cloves garlic, peeled and slightly smashed
4. a glass bottle with a lid for storage

Instructions

1. Wash and thoroughly dry the bottle.
2. Combine all of the ingredients in a small saucepan.
3. Bring to a simmer and cook for 5 minutes.
4. Remove from heat and let sit until the oil reaches room temperature.
5. Remove the garlic from the oil.
6. Using a funnel, transfer the oil into your storage container.

Notes

1. Use within 1 month.

Alyssa and Carla https://www.alyssaandcarla.com/

Rosemary Olive Oil

2013-12-17 23:01:44

This oil adds a subtle herb flavor to any dish.

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Ingredients

1. 1 cup high-quality extra virgin olive oil
2. 3 sprigs rosemary
3. a glass bottle with a lid for storage

Instructions

1. Wash and thoroughly dry the rosemary and the glass bottle.
2. Lightly smash 2 rosemary sprigs with the back of a knife to release the oils.
3. Combine the olive oil and the 2 sprigs of rosemary in a small saucepan.
4. Bring to a simmer and cook for 10 minutes over medium-low heat. Remove from heat and let sit until the oil reaches room temperature.
5. Remove the rosemary sprigs.
6. Add the last sprig of rosemary to the storage bottle. Using a funnel, transfer the oil into the glass container. Make sure you cover the entire rosemary sprig with oil (unlike my photo, that was just to make it look pretty!)

Notes

1. Use within 2 weeks.

By Alyssa

Alyssa and Carla https://www.alyssaandcarla.com/