Oils ·

Rosemary Garlic Olive Oil

 

INGREDIENTS 

  • 4 to 5 fresh rosemary sprigs 
  • 3 to 4 garlic cloves (peeled) 
  • 2 cups Rastrello Extra Virgin Olive Oil (EVOO) 

PREPARATION 

  1. Wash the *rosemary sprigs very well and dry them completely. 
  2. Pour the EVOO in a saucepan and bring to a medium heat.
  3. Add the crushed garlic and let it cook for about 2 to 3 minutes on medium heat. 
  4. Switch off the heat and add rosemary to the oil. 
  5. Let it cool completely. 
  6. Use a clean dry bottle to store the oil. You can either strain the oil or leave the herbs in. It's extremely important to discard the garlic. 
  7. You need to refrigerate this infused oil as *garlic” was used. 

 

Storage: Any infused oil should't be stored for too long, especially if you are using garlic. Make in small quantity and don't store more than 2 to 3 weeks. 

**Precautions**  When infusing oils, please be aware of the dangers of botulism.

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