Rosemary and olive

ROSEMARY & GARLIC OIL

Written By Gracie

I love making flavoured oil because it is delicious and makes a lovely gift for someone (I made this for a friend of mines birthday recently). I love it drizzled on brown rice pasta and used as a dipping oil for bread (gluten-free if you are intolerant). It also adds a lot of flavour if you use it to fry steaks as well as making any kitchen look pretty!

For this recipe you will need a glass bottle; I used a Kilner 0.55 litre bottle, which you can buy on amazon. If you don’t use a Kilner bottle just make sure it’s a 0.55 litre one.

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Ingredients: 

  • 500ml x Extra virgin olive oil (just under 500ml so it doesn’t overflow on the bottle you’ve bought)
  • 5 x Sprigs of fresh rosemary
  • 3 x Garlic cloves
  • 6 x small rocks of Himalayan salt

Rosemary and olive

Directions:

  1. Sterilize the glass bottle you will be using by filling it with boiling water and leaving it for about 15 minutes.
  2. Pour the water out and allow the bottle to dry thoroughly before use
  3. Once dry add the rosemary, garlic and salt then pour in the olive oil
  4. Seal the lid then decorate with a label or anything else you may have.

NB. leave the oil for a week or so, turning occasionally. This will allow the flavours to infuse properly.