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Happy Saturday! Here’s a quick little recipe that can spice up any dish that you prepare, from something as humble as scrambled eggs to a fancy whole roasted chicken! Homemade flavored oil, especially garlic oil, is really the perfect condiment. Since you need oil to cook so many things, adding the flavor boost of garlic and herbs can really make a difference!  Roasted Garlic Rosemary Oil This is intentionally a small batch because it is not a good idea to keep flavored oil for longer than a week. The fresh garlic creates a breeding ground for dangerous bacteria, and no one wants to be drizzling that on their mashed potatoes! I also keep mine in the refrigerator, just to be safe, and I use it up within a week.

Roasted Garlic Rosemary Oil


4 large garlic cloves, smashed 2 sprigs of fresh rosemary or 1 tsp dried 1/3 cup olive oil


Preheat your toaster oven to medium-low (or your regular oven to 250 degrees). Make a little tin foil bowl, because if you’re using a toaster oven like me then you probably don’t have cute little ramekins or pans (if you do, lucky you! Use one of those) and also, tin foil means no mess and no cleanup! Smash 4 garlic cloves and pluck 2 small sprigs of rosemary and place in the tin foil bowl. Cover with 1/3 cup olive oil. Cut another sheet of tin foil, just big enough to sit on top of the bowl. Put in the toaster oven, loosely covered, and let the oil steep for about 15 minutes. Remove it and let it cool. You can place the whole tin foil bowl inside a tupperware or you can put the oil in a bottle. I suggest refrigerating your oil, just to be on the safe side. Enjoy your oil in so many ways, including:

  • As a sauce for white pizza (recipe coming soon!)
  • Drizzled on potatoes or other root vegetables to be roasted
  • Use to scramble eggs or make fancy breakfast omelets
  • Substitute it in place of regular oil in salad dressings


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