Homemade Rosemary Garlic Infused Olive Oil
This aromatic infused olive oil combines rosemary, garlic, crushed red pepper and black pepper for a savoury finishing oil. Use it for dipping crusty bread, drizzling over pasta, dressing salads or adding flavour to roasted vegetables.
• 1 cup extra-virgin olive oil
• 2 fresh rosemary sprigs
• 4 garlic cloves, peeled and thinly sliced
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon cracked black peppercorns
Add the ingredients to a small saucepan and warm gently over low heat. Do not fry or brown the garlic.
Remove the saucepan from the heat, allow the oil to cool and transfer it to a clean container. Refrigerate immediately.
For food safety, keep homemade oil containing fresh garlic or fresh herbs refrigerated and discard any remaining oil after four days. Do not store this fresh-garlic version at room temperature.
Serve it with bread, pasta, pizza, roasted vegetables, soups or homemade salad dressings.