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Ingredients
- 4 small sprigs fresh rosemary
- 2 tsp chopped fresh rosemary
- 2 tsp garlic powder
- 1 tsp each salt & pepper
- 2 cups olive oil
- Place seasonings in a 500-mL jar or bottle. Add oil. Let oil infuse at room temperature for 1 day, then refrigerate for up to 1 week. To serve, let oil come to room temperature. Shake well just before using. Serve with sliced bread.
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Delicious Variations:
Chili-Vinegar: Omit rosemary. Add 2 tsp crushed red-pepper fl akes and 4 tsp red-wine vinegar.
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Coriander and Sun-Dried Tomato: Omit rosemary. With the fl at side of a large knife, press and crack 2 tsp coriander seeds, then add along with 4 very thinly sliced sun-dried tomatoes.
Sorry, there is no nutrition information available for this recipe.
User comments (3)
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if you used dried rosemary instead of fresh, would the oil infusion keep for much longer? (no need to be kept in the fridge and used up within a week?)
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I'm doing it for gifts. I don't think it has to be used up in a week does it???
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To answer your question as to whether or not this recipe will last longer than a week ... the answer is definately NO. We made 4 jars about a week ago to give out on christmas day and we now have 4 science experiments in our fridge. Use dried rosemary if you're not going to use this within a couple of days.
