Premium Rosemary Garlic Infused Olive Oil Gift Bottle Recipe
A simple and flavorful homemade rosemary garlic infused olive oil that makes a perfect gift and enhances everyday meals with its fresh herbaceous aroma.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 5 days (infusion time)
- Yield: About 2 cups (500 ml) infused olive oil 1x
- Category: Condiment / Gift
- Cuisine: Mediterranean
Ingredients
Scale
- 500 ml (about 2 cups) extra virgin olive oil
- 3 to 4 medium fresh rosemary sprigs
- 4 large garlic cloves, peeled and lightly crushed
- Optional: pinch of dried chili flakes
- Clean glass bottle or jar with a tight seal (about 500 ml capacity), sterilized
Instructions
- Sterilize your bottle or jar by washing thoroughly with hot soapy water, rinsing well, then pouring boiling water inside. Let sit for 5 minutes, then drain and air dry completely.
- Peel the garlic cloves and lightly crush them with the flat side of a knife. Trim the rosemary sprigs, removing any dry or brown leaves.
- Optional: Pour the olive oil into a small saucepan and gently warm over low heat until about 120°F (49°C), keeping it warm but not hot.
- Place the garlic and rosemary sprigs into the sterilized bottle. Add a pinch of dried chili flakes if desired.
- Use a funnel to pour warm or room temperature olive oil into the bottle, covering the herbs and garlic completely. Leave about 1 inch (2.5 cm) of headspace at the top.
- Seal the bottle tightly and store in a cool, dark place. Let infuse for at least 5 days, shaking gently every day to mix flavors.
- After 5 days, taste the oil. If not fragrant enough, let it infuse for a few more days but avoid exceeding 2 weeks to prevent bitterness.
- Refrigerate the oil after opening to keep it fresh. If cloudy, bring to room temperature before use.
Notes
Use fresh rosemary for best flavor; dried rosemary can be used but reduce quantity to 1 tablespoon. Do not over-infuse to avoid bitterness. Always keep herbs and garlic dry before infusing. Refrigerate after opening and consume within 2-3 weeks. Warm oil gently to speed infusion but do not exceed 130°F (54°C).
Nutrition
- Serving Size: 1 tablespoon (15 ml)
- Calories: 120
- Fat: 14
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