Rosemary and Garlic oil is seriously good stuff. No really – I would drink this stuff if it was socially acceptable. But I guess for now, i’ll stick to using it for cooking and dressings.
As a young girl, growing up in rural Norfolk, I’ve always had a keen interest in herbs. Whether it be reading about their varied uses in my mother’s cookbooks, or identifying and picking them from our cottage garden. As I’ve grown older, I’m still as enthusiastic about them as ever. If I see an opportunity to add a pinch, dash or sprinkle of fresh herbs, I never ever hesitate EVER. The day I turn down chives in my scrambled eggs, or basil in my spag bol you must ask me if I’m feeling ok. Ok?
I’ve recently found that infusing olive oils is another great way of getting to use and incorporate the herbs I love into dishes, while adding extra and easy flavour. When using the rosemary, take extra care to get as much moisture out as you can, to prevent mould from growing in your bottles.
This oil is ideal for dressing salads, pan frying lamb chops and steaks, or drizzling over roasted vegetables. The possibilities are pretty endless!
- 250ml good quality olive oil
- 4-5 rosemary sprigs (and a few more for bottle decoration)
- 3-4 garlic cloves
- Gently warm the olive oil in a pan, but do not boil. Once warmed through, add the garlic and heat for 2-3 minutes. Remove from the heat, and add the rosemary, stirring gently until mixed in. Now allow the oil to cool completely.
- Once cool, strain the oil of herbs and garlic. Place a few rosemary sprigs inside a sterilised, dry, sealable glass bottle for decoration. It is important that the bottle is completely dry before adding the oil, any moisture will spoil it. Then use a funnel to pour the oil into the bottle.
- Keep the oil in the fridge, as fresh garlic has been used. Use within 3-4 weeks. The oil can be used straight away, but is at it’s peak 1-2 weeks into infusion. Makes up one 250ml glass bottle.