Herb & Garlic Infused Olive Oil
Take your cooking to the next level with homemade garlic infused olive oil. The combination of dried herbs and garlic adds great flavor to many dishes (I'm looking at you, grilled meat!).
Equipment
- Saucepan
- Storage Bottles w/ Lid that can hold approximately 16 ounces
Ingredients
- ¼ cup dried herbs
- 2 Tablespoons dried garlic granules
- 2 cups olive oil
Instructions
- Try any combination of dried herbs you have on hand. Rosemary pairs nicely as does basil and thyme.
- Heat oil to 180 degrees Fahrenheit. Place your dried herbs and garlic in a clean glass bottle and pour hot oil over it. Cap, shake and cool.
- Store in the refrigerator and use within four days.
Notes
Important: There's some discrepancy out there about whether or not fresh garlic is safe to infuse in oil. Therefore, most recommendations state to only use dehydrated garlic and herbs. My stance is always to err on the side of safety, so if garlic is involved (whether dried or fresh), I will only keep the oil stored in the refrigerator for four days. (Source)
If only dried herbs are involved, the infused oil can last up to three months in the refrigerator. (Source). Botulism is not something to mess around with, and garlic seems to be very susceptible to botulism (which makes sense since it grows in the ground). For more information, read this post on botulism prevention and how to stay safe.
Nutrition
Serving: 1TablespoonCalories: 126kcalCarbohydrates: 2gProtein: 0.3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 2mgPotassium: 21mgFiber: 1gSugar: 0.04gVitamin A: 70IUVitamin C: 1mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!