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Garlic-Rosemary Oil

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Submitted by jgrant142

A simple, fragrant oil that can make anyone’s kitchen smell amazing.

YIELD

1 servings

PREP

8 min

COOK

7 min

READY

15 min

Ingredients

3 3
EACH EACH GARLIC
cloves, large
½ 118
CUP ML VEGETABLE OIL
olive, extra-virgin
1 1
EACH EACH ROSEMARY LEAVES
fresh, 4 inch sprig OR 1 ts dried *
1 1
X X SALT
to taste *

Directions

To make the garlic-rosemary oil, peel and cut the garlic into very thin slices. Pour the oil into a small heavy skillet or saucepan, add the sliced garlic and the rosemary, crushing the herb between your fingers as you add it, and warm over low heat. When the aroma rises and the garlic just starts to take on color (it should not brown), about 5 to 7 minutes, remove from the heat. Add the salt to taste and strain the oil into a small pitcher.

NOTE: The oil can be made up to 2 weeks ahead, cooled to room temperature, and stored in the refrigerator in a tightly sealed container. To enjoy the full flavor and fragrance of the oil, make sure to bring it to room temperature before using.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 1003 98% from fat
 % Daily Value *
Total Fat 109g 168%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 14%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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