Infusing Olive Oil: Garlic Rosemary - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

For the past few years, we've given infused olive oil as gifts for the holidays and have gotten a lot of great feedback on it. The thing is, infusing your own olive oil is super easy! Let me show you how to do an olive oil infused with garlic and rosemary:

garlic and rosemary for infusing olive oil

Take the ingredients you want to infuse into the olive oil (in this case, fresh garlic and rosemary) and chop/slice them down to release their flavor and essence.

pouring olive oil

Pour your olive oil in a container (I use a mason jar).

infusing oil in mason jar

Mix in your chopped ingredients and seal the jar.

infused olive oil on shelf

Place the jar in a cool, dark place (I use our pantry) and store for 2-3 weeks to allow the flavors to infuse into the olive oil.

straining infused olive oil

When you're ready, filter the solid ingredients out of your olive oil into a measuring cup. I use cheesecloth, squeezing out the last bit of olive oil from the garlic and rosemary.

infused garlic rosemary olive oil

Now you have deliciously flavored olive oil!

You can dip bread in it, drizzle it over fresh made pasta, or even tie a ribbon around it, and give it to the host of your next dinner party.

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