Of Pots and Pens: Make your own herb-infused olive oil

It isn’t that hard to infuse anything. Next time you want something tasty, don’t buy the fancy stuff at the store. Just make your own.

Recipe for rosemary infused olive oil

  • 4 to 5 springs rosemary
  • 1 cup olive oil

Simmer the olive oil and rosemary for about five minutes. Transfer the sprigs and the olive oil to a sealed bottle. Lasts about a month.

Recipe for roasted garlic infused olive oil

  • 8 cloves of garlic
  • 1 cup olive oil

Roast the garlic in the oven for about 20 minutes, with the skins on. Remove from the oven. Remove the skins. Simmer the cloves and olive oil for several minutes. Transfer to a jar that you can seal tightly.

These are great with crushed red pepper, fancy cheeses or drizzled over pasta.

Want to see how to use the olive oil in recipes? Visit Of Pots and Pens to find out.

Rebecca Hanlon

Rebecca Hanlon is the health reporter with a religion sub beat at the York Daily Record/Sunday News. Follow her on Twitter @mrsbeccahanlon or on Facebook at facebook.com/byrebeccahanlon.

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