Easy Herb & Garlic-Infused Olive Oil Recipe Is Absolutely Lovely by Jan Mostrom


Easy Herb & Garlic-Infused Olive Oil Recipe Is Absolutely Lovely

Recently I was in Mexico at a friend's home and they were making this delicious herb and garlic-infused olive oil to use in dressings and other dishes. The infused oil was so lovely and easy to make that I asked them to teach me how to make it for my kitchen. I use this garlic and herb oil all the time now and hope you enjoy this simple, but really flavorful, oil.

This gluten-free infused oil recipe is simple to make, but does require a bit of time because you wait 15 minutes before heating the oil a few seconds (you do this four times). The result is a rich, garlicky, herby oil that you'll want to use on everything!

This low-sodium oil is delicious in homemade vinaigrettes or salad dressings, drizzled over salad greens, in dishes calling for olive oil or used as a bread dip. You could also cook chicken, pork, seafood, lamb or beef in the flavored oil. How will you use it? Tell us in the comments section below.

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Cuisine: American 
Prep Time: 40 minutes
Cook Time: 1 1/2 - 2 minutes (approximately)
Total Time: 42 Minutes

Servings: 30

Ingredients

  • 3 cups good extra virgin olive oil
  • 1 head garlic, peeled and minced
  • 2 - 3 sprigs hearty herbs (rosemary, thyme or sage), washed

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Recipe Notes

  • Store the infused oil in an airtight container, salad dressing cruet or mason jar in a cool place.
  • Using a good, rich olive oil in this recipe makes all the difference.
  • For some spice and a little kick, add some crushed red pepper flakes.

Here's how to make it:

  1. In a medium glass and microwaveable bowl, place the oil, minced garlic and herbs.
  2. Place in the microwave and cook ONLY until the garlic starts to rise to the surface and float. You don't want to overcook as this will change the flavor profile of the oil. This should take about 15 to 20 seconds.
  3. Let the oil sit inside the microwave or on the counter and repeat the process four times, at least 15 minutes apart, making sure not to over heat the oil. It really doesn't matter if you leave it for an hour or two between "cooking." Just do it four times total with at least the 15 minutes in between.
  4. Remove and let it cool and then transfer to a container to use in your cooking, for dipping fresh bread or your homemade salad dressings.

Nutrition Facts Per Serving

Calories: 81

Total Fat: 9.3g

Saturated Fat: 1.3g

Cholesterol: 0mg

Sodium: 0mg

Total Carbohydrate: 0.3g

Dietary Fiber: 0g

Total Sugars: 0g

Protein: 0.1g

Vitamin D: 0mcg

Calcium: 2mg

Iron: 0mg

Potassium: 4mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I can taste this already. Love infused oils and look forward to trying your friend's recipe! #yum
Terry
Great idea, Jan Mostrom ,but I have a question. Do you strain the solids out so they don't deteriorate in the bottle?
I think I'd drizzle it over some hot pasta for a quick (read as "lazy" 😬) meal, topped with grated parm, and maybe some torn basil, if I have some.
Jan Mostrom
Great question Terry ! Sorry I forgot to mention. I take out big herbs and leave the minced garlic for mine! And your "lazy" meal sounds delicious! I'm just about to post a very lazy few ingredient pasta with Trader Joes spinach and artichoke dip so stay tuned! Thanks for being such a supporter of 30Seconds!

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