Thursday, February 24, 2011

Rosemary & Garlic Infused Dipping Oil

recipe by Sabrina W. for eat.drink.and be merry.
yields 1 cup
1 cup your favorite olive oil
2-3 sprigs of fresh rosemary
1 clove of garlic, finely chopped
pinch red pepper flakes
salt & pepper

Remove rosemary from sprigs and finely chop. Mix rosemary with garlic on cutting board and sprinkle with a little salt. With you knife, begin to scrap your rosemary and garlic pile back and forth on the cutting board. The salt with act as an abrasive to help to mash up the garlic and rosemary. Pour 1 cup olive oil in a measuring cup, add garlic, rosemary, red pepper flakes, and pepper. Whisk together and put in the microwave for 30 seconds. This is a speedy way to infuse all the flavors into the oil. It will be ready to use.  I pour my oil back into an empty olive oil bottle I had and placed it in the middle of my stove while I was cooking my soup so it would continue to be warm and infuse. Use your oil within 2-3 days. 

There are so many uses for this oil: you could marinate chicken, use it on roasted vegetables or potatoes, all kinds of breads, and as a sauce for pasta.