Garlic and Herb Oil: Fresh Flavour From the Garden
Fresh herbs and olive oil are a classic combination. Add a little garlic, and you have a simple infusion that brings garden-fresh flavour to countless dishes.
Whether drizzled over vegetables, used as a bread dip, or brushed onto food before cooking, garlic and herb oil is an easy way to make the most of your homegrown herbs.
Ingredients
- 1 cup olive oil
- 2 cloves garlic, lightly crushed
- Fresh rosemary, thyme, oregano, or a mixture of herbs
Method
- Wash and thoroughly dry the herbs.
- Lightly crush the garlic cloves.
- Place the herbs and garlic into a clean glass jar.
- Pour over the olive oil until everything is covered.
- Seal and refrigerate for 24 to 48 hours.
- Strain if desired before using.
Ways to Use Garlic and Herb Oil
- Drizzle over roasted vegetables
- Brush onto bread before toasting
- Add to salad dressings
- Spoon over baked potatoes
- Use as a dipping oil
- Brush onto vegetables before grilling
Choosing Herbs
Many garden herbs work beautifully in infused oils. Rosemary, thyme, oregano, sage, and marjoram are all excellent choices. Experiment with different combinations to create your own signature blend.
Important Storage Note
Because fresh garlic is used in this recipe, the oil should always be stored in the refrigerator and used within a few days.
Meadowfield Tip
For a colourful presentation, place a fresh rosemary sprig and a few thyme stems in a clear bottle just before serving. The oil takes on a beautiful garden-inspired appearance and makes an attractive addition to any table.