Infused oils are one of the simplest ways to add big flavor with minimal effort. This version gently warms olive oil with garlic, rosemary, and thyme until the kitchen smells incredible and the oil takes on all of those savory, herbaceous flavors. Keep a jar on the counter and use it for everything.
Ingredients
- 1 cup extra virgin olive oil
- 2 tbsp garlic granules
- 1 tbsp dried rosemary (herb)
- 1 tbsp dried thyme
- 1/2 tsp chili peppers (crushed)
- 1/4 tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Pour the olive oil into a small saucepan over low heat. Add the garlic granules, rosemary, thyme, crushed chili peppers, and salt.
- Warm the oil gently for 8 to 10 minutes, stirring occasionally. Keep the heat low so the garlic does not burn. You want small bubbles, not a simmer.
- Remove from heat and let the oil cool completely in the pan. The flavors will continue to deepen as it sits.
- Strain through a fine mesh strainer into a clean jar or bottle, or leave the herbs in for a rustic look.
Notes
- Use this for dipping crusty bread, drizzling over soups, finishing pasta, or tossing with roasted potatoes.
- If leaving the herbs in, use within one week and store in the fridge. Strained oil keeps at room temperature for up to two weeks.
- Try adding basil or oregano for a Mediterranean spin.
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