Looking for that perfect, last-minute homemade gift or a simple way to elevate your everyday cooking? Look no further! This Garlic and Herb Infused Olive Oil is my go-to recipe. It’s incredibly easy, takes just five minutes to whip up, and transforms simple dishes into something special. It’s a flavor powerhouse, perfect for drizzling over pasta, creating a quick vinaigrette, or serving as a dipping oil with a crusty loaf of bread. Trust me, once you make a bottle, you’ll always want one on hand.
Ingredients
• MAKES: 1¼ cups / 300 mlPREP TIME: 5 minutes
• 1 cup / 240 ml extra-virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon / 3 g grated lemon zest
• 1 teaspoon / 1 g dried chives
• 1 teaspoon / 3 g dried minced onion
• 1 teaspoon / 1 g dried oregano leaves
• 1 teaspoon / 1 g dried parsley
• 1 teaspoon / 1 g dried rosemary leaves
• ½ teaspoon / 0.5 g dried basil
• ¼ teaspoon / 0.5 g dried thyme leaves
• ¼ teaspoon / 0.5 g red pepper flakes
• ¼ teaspoon / 1.5 g coarse sea salt
• ¼ teaspoon / 0.5 g ground black pepper
Instructions
1. Directions
2. In a medium mixing bowl, add the extra-virgin olive oil, minced garlic, lemon zest, all dried herbs, salt, and pepper.
3. Whisk vigorously for 30 seconds until all are thoroughly combined and suspended in the oil.
4. Using a small funnel, carefully pour the infused oil into a clean, airtight glass bottle or jar for storage.
5. Store in the refrigerator for up to one month. The oil will solidify when chilled; simply let it sit at room temperature for 15-20 minutes to liquefy before using.
Nutritional Information
• Per 2 tablespoon serving
• Calories: 194
• Fat: 21.6g
• Protein: 0.1g
• Total Carbs: 0.8g
• Fiber: 0.2g
• Net Carbs: 0.6g
Pro Tips
• For a deeper flavor, gently warm the olive oil in a small saucepan over low heat for 2-3 minutes before adding the herbs and garlic. Do not let it simmer. Let it cool completely before bottling.
• To create a beautiful gift, pour the oil into decorative glass bottles and attach a custom tag with serving suggestions.
• Because this recipe uses fresh garlic, refrigeration is crucial to prevent the growth of bacteria. Always store it in the fridge and use within one month.
• Feel free to customize the herb blend. Swap in marjoram, sage, or even a pinch of fennel seeds to create your own signature flavor.
FAQ
Q: Why does this infused olive oil need to be refrigerated
A: Because this recipe uses fresh, raw garlic, refrigeration is crucial for safety. The low-acid, oxygen-free environment of the oil can promote the growth of harmful bacteria at room temperature. Always store it in the fridge to keep it safe.
Q: My infused olive oil solidified in the fridge is it still good
A: Yes, it’s completely normal for extra-virgin olive oil to become solid or cloudy when chilled. Simply let the bottle sit at room temperature for 15-20 minutes before using, and it will return to its liquid state.
Q: How long does this homemade infused oil last
A: When stored properly in an airtight container in the refrigerator, this garlic and herb infused olive oil will last for up to one month.
Q: What are the best ways to use this infused oil
A: This versatile oil is perfect for drizzling over pasta, pizza, or roasted vegetables. You can also use it to create a quick vinaigrette for salads or serve it as a delicious dipping oil with a loaf of crusty bread.
