Rosemary and Garlic Oil Recipe

With the holidays just around the corner, there's no better time to start infusing herbs into your cooking. This Rosemary Garlic Oil is wonderfully simple to make and brings instant flavour to everything from roasted vegetables to homemade dressings. It's one of many oil recipes you'll discover in the Herbal Oils 101 Mini Course, where we explore both nourishing skincare blends and kitchen favourites that make everyday meals special.

Ingredients

• 120-240ml extra-virgin olive oil

• 5 4-inch sprigs fresh rosemary (Salvia rosmarinus) leaf, chopped

• 7 garlic (Allium sativum) cloves, minced

Directions

Chop your fresh herbs and add them to a clean, dry, heat-safe glass jar.

Measure out your oil and pour it over the herbs.

Leave the lid off to allow any moisture that might remain in the plant material to evaporate. Be careful not to splash any water into the jar throughout this process.

Place several jar lids or a folded washcloth in the bottom of your slow cooker or saucepan, then set the glass jar on top. Fill with enough water to reach the neck of the jar (or at least to the level of the herb mixture inside).

Set your slow cooker to warm or your stovetop to low heat. You're aiming for a water temperature of about 180 degrees F (82 degrees C). Let this macerate for 4 hours, checking the oil temperature regularly to make sure it doesn't get too hot. Keep an eye on the water level and add more hot water if needed. Never add cool water, as the temperature change could crack your jar!

When your 4 hours are up, carefully remove the jar from the heat and let it cool completely.

Line a strainer with cheesecloth and place it inside a large, clean, dry bowl or measuring cup with a spout. Pour the contents from your jar into the strainer. With clean, dry hands, gather the ends of the cheesecloth and squeeze out every last drop of oil into the bowl below. Really give it a good squeeze to get all that herbal goodness!

Pour your finished oil into a clean, dry glass bottle or jar. Cap tightly, add a label, and store in the refrigerator. Use immediately or within 2-3 days.

How to Use

I love to use this as a primary oil for cooking, it also is gorgeous to soak potatoes or homemade chips prior to to and whilst cooking. Pour the infused oil into a shallow bowl or plate and use it for dipping fresh bread, drizzle it over cooked vegetables or meat dishes, or use it as the oil base for your favourite salad dressing.