@reply:I used my camera and made 3x the same pictures but me standing in 3x different position . You can use it with almost anything!!! Refrigerate until flavors infuse, at least 1 week. I’ve had garlic and rosemary olive oil at restaurants and absolutely loved it. Now I have some work to do :-). In case of cold infusion, you just pour the oil and the flavoring elements in a air tight jar and leave it in the room temperature for few hours. It amazes me that how just a hint of something can lift a dish to a whole new level. A great idea! Beautiful and interesting post!! wow…that does look divine…must be so full of flavour..something like this must just make even a simple salad special….the rosemary you used looks so fresh n’ beautiful…:), this is something different and unique . Lovely click, Kankana! now let me read the rest of the post. I love the flavor boost from infused oils. Do you make it by yourself? That looks beautiful! My cooking starts with smashing, peeling and chopping some fresh garlic and ends with some handful of fresh herbs sprinkled for garnish and color. “…how just a hint of something can lift a dish to a whole new level.” and I totally agree with you! M.H. Thanks So much for dropping by and your kind words . Copyright © 2020 Leaf Group Ltd., all rights reserved. Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. I love the idea of infusing my own!! Precautions: When infusing oils, please be aware of the dangers of botulism. It not only adds flavor but also provides a visual appeal. Did you enjoy this Rosemary and Garlic Infused Olive Oil? Gently heat the olive oil in a saucepan over a low heat for a few minutes just to warm. Specially if you using garlic.Couldn't find on the internet an exact storage duration. The only thing I infuse in oil are chili peppers, but I noticed that bringing the oil to boil is the only way to stop the oil from going mouldy. Your photos are very well taken too! I used the back of the knife to bruise the leaves in order to infuse more flavor into the oil. I am on a basil kick these days and have heard basil-infused oil is delicious as well. thank you so much for the tips. I love infused oils, but always make them as needed, rather than store them. Use a clean dry bottle to store the oil . That oil must be divinely fragrant. // Leaf Group Lifestyle, How to Make an Organic Emulsion for Skin Care, Exploratorium: The Science of Cooking, Infused Oils. Pour the mixture into a mixing bowl and allow it to cool, then add 2 1/2 additional cups extra virgin olive oil 2. You’ve inspired me to give it a shot! Most people won't think twice about serving basic cornbread when is on the table. Love the picture with olive oil and bread. I was ignorant about storing infused oil. Beautiful and it’s taste wonderful with fresh baked bread ….Congrats on being top 9, What a great idea. Your daily values may be higher or lower depending on your calorie needs. I would recommend that you to do some reading on the ingredients and oil you are planning to use. Variations: All rights reserved. I had a jar with fresh rosemary left to macerate in olive oil, and I had a jar with sage left in sunflower oil. The mixture of these ingredients concentrates powerful antioxidants, fatty acids, and vitamins and minerals. Thank you! I think this would be wonderful for having a group of folks over and serve EXACTLY as you showed! allrecipes.co.uk/recipe/33384/rosemary-infused-olive-oil.aspx I need to start doing this again! Rosemary and olive oil infusion isn't difficult to make and can quickly add a new dimension to your culinary skills 2. They are so great in the winter especially when you have a hankering for a herb now under snow. 127 calories; protein 0g; carbohydrates 0.1g; fat 14g 22% DV; cholesterol 0mg; sodium 0.1mg. Perfect with fresh homemade bread. Congrats! Oops! I have heard of this infusion but never tried it myself. 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Drizzle the oil over pasta, use it as a dipping sauce for your favorite crusty Italian bread or as a starter for sauces, marinades and salad dressings. The oil should last for a few months. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I have to try this.. I didn’t know that about garlic though, so good advice. I just perused your site and found the dry figs and pecan puffs very appealing. I love dip leftover bread in EVOO and balsamic vinegar. Allow the mixture to simmer slowly for five minutes. © 2020 Discovery or its subsidiaries and affiliates. How to infuse herbs into oil: ... Top the jar completely with olive oil leaving about an inch of oil over your herb matter. I do this all the time and we love it! Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. It goes nice with grilled meat, vegetable or fish So lovely photos! Hope you are having a great week Kankana . Place the sprigs of rosemary inside a sterilised bottle and using a funnel, pour over the warmed olive oil and seal immediately. I always wondered why people don’t infuse olive oil more often. this link is to an external site that may or may not meet accessibility guidelines. Hats off! Amount is based on available nutrient data. Allow the mixture to simmer slowly for five minutes. I could take some sourdough french bread and this oil and would be my anytime snack. Great pictures too. You saved Rosemary Garlic Infused Olive Oil to your. this is great for bread dipping.. just add balsamic vinegar ..thanks for giving me an idea.. A great idea to make your own infused olive oil ! Using 2 tablespoons red pepper flakes for chile-infused olive oil. I love rosemary.This is a perfect oil for to rub on my lamb chops Looks pretty.You have captured the process of infusing oil with flavors very well! Place 2 1/2 cups extra virgin olive oil in a heavy glass, stainless steel or enamel saucepan 2. Beautiful pics. Rosemary and garlic combination must give a wonderful taste to oil. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing. i love herb infused oils…but im too lazy to make them and take the easy option of just buying them dont olive oils make pretty pictures . !. Anyway, I’m visiting your blog from a link at Blog Hop. Oil infusions make delicious cooking a snap! love the styling you’ve done :)thanks for the info . Making flavorful oil is super easy and you can use them in marinade, bread-crumb toppings, stuffing, sauces, like I said before.. endless choices. The pictures said it all Lovely . Seal bottle and shake to combine. Add comma separated list of ingredients to include in recipe. Great clicks here. Hi, I’m glad you found my blog because now I found yours! Copyright © 2011-2020 Playful Cooking. What a perfect gift that would make. Thank you for posting this. Ingredients. Place the saucepan on medium heat and heat the oil and rosemary to 140 degrees Fahrenheit. Have a great weekend. You’re doing a fantastic job. Step 3. I’m going to do it and eat bread like restaurant style! Kankana, congrats on Top 9! As I was using garlic I had to choose the hot infusion method. I am sure that this is delicious but I thought that the following warning is important if you do not use this fairly quickly: Botulism is potentially fatal food poisoning and it can come about when making garlic-infused oil at home. If you don't have a cooking thermometer, heat the mixture until the oil just begins to bubble. Great photography once again kankana! But for some reason, never thought to try it on my own. Rosemary and garlic combination must give a wonderful taste to oil. I adore infused olive oils and this flavor sounds so delicious! Never try before try some time nice click:). Avoid using any water in the olive oil infusion, as even a small amount of water can harbor bacteria, which can cause botulism 2. Rosemary and garlic infused oil. How you make such a wonderful pictures? Info. Awesome pics, btw . Avoid aluminum, which can discolor the oil and impart a metallic taste. Great photos! Wash and dry the rosemary. Infusing your oils is a great flavour boaster for sure. When it comes to infusing oil, there are a few basics. Use 5 to 6 dried thyme sprigs in place of the rosemary. Pour the rosemary and olive oil infusion into a glass bottle 2. New here and love your photos and recipes! There is cold infusion and hot infusion and for most of the ingredients, you can use either. The pictures are great. You can make it by leaving rosemary and garlic to infuse with extra virgin olive oil. Rosemary and garlic are two gorgeous ingredients. I love infused oils and don’t know what I did before I made them (or bought them) I like basil oil too. Cap the bottle securely and store the oil in the refrigerator for up to one month. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Congrats! Oh how helpful and interesting!! Place the saucepan on medium heat and heat the oil and rosemary to 140 degrees Fahrenheit. If desired, leave the rosemary in the oil for decoration and flavor, or strain the rosemary and olive oil infusion by pouring it through a fine mesh sieve lined with cheesecloth 2. It would make a geat homemade gift. It's extremely important to discard the garlic. I am bookmarking so I can make it. Homemade infused oils are a fabulous idea! You can either strain the oil or leave the herbs in. The only thing I infuse in oil are chili peppers, but I noticed that bringing the oil to boil is the only way to stop the oil from going mouldy.