Garlic Oil with Herbs (Printable)
A fragrant garlic and herb-infused oil perfect for drizzling over dishes.
# What You'll Need:
→ Base Oil
01 - 1 cup extra virgin olive oil
→ Aromatics
02 - 8 large garlic cloves, peeled and thinly sliced
→ Fresh Herbs
03 - 2 sprigs fresh rosemary
04 - 2 sprigs fresh thyme
05 - 1 sprig fresh oregano (optional)
→ Additional Flavor
06 - ½ teaspoon crushed red pepper flakes (optional)
07 - 1 teaspoon lemon zest (optional)
08 - ½ teaspoon sea salt
# Directions:
01 - Place the olive oil and sliced garlic in a small saucepan.
02 - Heat over low flame for 10 to 12 minutes, stirring occasionally, until the garlic is light golden without browning.
03 - Incorporate fresh rosemary, thyme, oregano (if using), crushed red pepper flakes, lemon zest, and sea salt; cook for an additional 2 to 3 minutes to release flavors.
04 - Remove from heat and allow the oil mixture to reach room temperature.
05 - Filter the oil through a fine mesh sieve into a sterilized glass container; discard or reserve solids separately.
06 - Keep the infused oil refrigerated and use it within one week for optimal freshness.
# Expert Advice:
01 -
- It transforms the simplest ingredients into something that tastes like you spent hours in the kitchen.
- One small bottle becomes the secret ingredient you'll drizzle on everything from warm bread to leftover roasted vegetables.
- It's ready in under 30 minutes, yet feels like a homemade luxury you'd never buy at the store.
02 -
- Low heat is non-negotiable—I learned this the hard way when I rushed the process and ended up with burnt garlic that tasted acrid and harsh instead of sweet and mellow.
- Strain it completely unless you're planning to use it within a few days, because any bits left in the oil can trap moisture and encourage spoilage.
03 -
- Invest in sterilizing your glass bottles properly—just running them through hot water works, but a quick dip in boiling water gives you real peace of mind about storage safety.
- Make a double batch and keep one in the fridge and one in the freezer, because you'll use it faster than you expect and it's worth always having on hand.