Do you enjoy garlic and herb infused olive oil? Well, you can make it yourself and save money while getting the taste that you love. The recipe is quick and simple. It took me about twenty minutes to make two bottles of infused olive oil.
I start by using a funnel to pour olive oil into the two bottles. This way I get a measurement of how much olive oil I’ll need.
I love garlic so I’ll use it in both bottles. One bottle will be garlic and basil. The other will be garlic, thyme, and rosemary. It’s best to use fresh cloves of garlic and fresh herbs.
Next, pour the olive oil that you poured into the two bottles into a saucepan and heat until the oil reaches 200F. This heat level will help the garlic and herbs infuse faster and it also kills any bacteria that might be in the garlic and herbs.
***Warning…Garlic infused olive oil can cause botulism. If unheated olive oil is added to raw garlic it can become a breeding ground for the foodborne illness. Click here for more info on Botulism and infused garlic oil.
While the olive oil is heating up, put your garlic and herbs in the bottles. Once the oil is ready, funnel it into the bottles.
I leave the bottles out for about 24 to 48 hours. After that, I refrigerate the olive oil. There’s a debate whether this is necessary. I do it just to be on the safe side. When you’re ready to use the oil, simply run it under hot water to bring the oil to room temperature.
I bought this oil and vinegar bottle set at the Dollar Tree. Perfect for sprucing your salad up without all the sugar and calories in regular salad dressing.
This same method can be used to make infused vinegar as well. Check out my post for more information Garlic and Herb Infused Oil and Vinegar.