Rosemary Olive Oil
Why I Love This Recipe
This is about as simple as it gets. It's a very quick way to get a big boost of flavor, and it's good for use in salad dressings, pastas, breads, fish, omelets, etc...
Ingredients You'll Need
1 cup canola oil
2 cups high-quality olive oil
5 sprigs rosemary
4-5 cloves garlic, peeled and smashed
1 tsp red pepper flakes
Combine four sprigs of rosemary, garlic and red pepper flakes in a 1-quart Mason jar and set aside.
Combine the olive and canola oils in a saucepan and bring to 200 degrees over medium-low heat. Pour the oils into the Mason jar, cover with a towel, and let sit overnight.
When cool, place cheesecloth over the top of the Mason jar and secure with the lid's ring. Place another sprig of rosemary into a clean oil cruet and strain the oil off.
So, what's with the canola oil? Well, since you're A) heating the oil and B) infusing it with a lot of flavor, there's no reason to use all olive oil; you'll just be wasting good olive oil. Likewise, that's why I say don't use extra-virgin olive oil. But on the flip side, I use more olive oil than canola oil; too much canola oil and you will taste it.
This is not as traditional as, say, just steeping herbs in oil, without heat, for months, but it's faster and still tastes great. Don't cook with this oil - it's already been heated and won't hold up in any high-heat cooking; you'll also mute the flavor of the herbs. Olive oil and rosemary work so well together, I wouldn't muddy it up with any other herbs. And something else I like to do when using this oil is to mix it with a little bit of pure extra-virgin olive oil, for that last fruity pop of flavor.