Prep 5 mins
Cook 0 mins
Flavored rosemary oil for whatever you want. Go ahead and use whatever herbs you want like tarragon, sage, thyme etc. Place in a pretty bottle with a sprig of fresh rosemary for a gift. Make sure just to wipe the plants free of all debris. Oil and water don't mix. You can refrigerate if worried about going rancid. It will get cloudy but when it comes back to room temperature it will be clear.
- 2 cups virgin olive oil
- 8 sprigs fresh rosemary, just green stems no hard dry stems and twigs
- 2 garlic cloves
- 1 teaspoon coarse salt
- 4 black peppercorns
- 4 red peppercorns or 1 dried hot red chili pepper, if you like heat
- Shake off excess dirt from rosemary.
- No water on herbs!
- Put rosemary into a 2 cup (1 pint) bottle.
- Cover with 2 cups of olive oil and seal.
- Keep refrigerated.
- Strain and put into a pretty bottle.
- Use for salads and cooking, dipping fresh crusty bread into.
- Or use in place of where you would use olive oil.
- Health Update: Homemade Flavored Oil Alert.
- If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oils at home, keep them refrigerated and toss after 3 days.
- Herbs and oils are both low-acid (pH<4.6) and can support the growth of the pathogenic Celsius botulinum bacteria. These bacteria, under the right conditions, produce a toxin that causes the extremely serious illness, botulism, in people who eat the tiniest amount of the toxin. Botulism is fatal in about 30 to 35 percent of cases.
- Avoid making flavored oil that is potentially dangerous. Ideal conditions for the unwanted growth of Celsius botulinum include low acid environment (usually pH>4.6), anaerobic (oil provides an anaerobic environment), with enough available water and room temperatures.
- These bacteria are found very commonly in soil, water and air. Surrounding these low-acid foods with oil creates an oxygen-free environment (anaerobic) that is perfect for the growth of the bacteria and formation of its toxin (poison). The safe and recommended method for making flavored oil follows:.
- Herb Flavored Oil - Cold Infusion Method.
- Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb.
- 1-2 cups green herbs.
- 1 cup oil (olive oil, walnut oil, etc.).
- In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
- Add herbs and push under boiling water with a long handled spoon.
- Return water to a boil and blanch herbs, covered, for 5 minutes.
- Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
- Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
- Place herbs in a blender and add oil. Puree until smooth.
- Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
- Pour strained oil into a pre-sterilized glass bottle. Cover tightly and refrigerate; use within 3 days.
This is a lovely, flavoured oil! I had no problem with mold, as did the previous poster. I did keep it refrigerated at all times and removed the garlic after 4 days (the oil had already picked up the flavour). Used it on mashed potatoes today - perfect! I can't wait to drizzle this on pizza!
This didn't work for me. It started molding two weeks into storage. Maybe I did something wrong. I won't rate this until I try it again, but just wanted you to know that it didn't turn out.