Herb Infused Olive Oil

The herb project I have chosen for August is to make herb-infused infused olive oil. 

I am finding my projects out of this book; I have been working in it all year, The Herbal Yearbook.

I adapted this recipe I found here. I have a supply of rosemary from my own garden that I save every year. 

I wanted the rosemary more chopped up than it was, so I used the mortar and pestle to grind it up. 

I opted for dried ingredients instead of fresh.

I poured the olive oil in and shook it up. I gave it several hours to infuse before I used it. 

While the oil was infusing, I made a fresh batch of pizza dough and made cheese sticks instead of white pizza. 

Herb Infused Olive Oil for White Pizza

amount: 1/4 cup

1/4 olive oil

1/2 teaspoon powdered garlic (I use roasted garlic powder-it has a great flavor.)

1 teaspoon chopped up dried rosemary

1/4 teaspoon salt

1/8 teaspoon freshly cracked black pepper

Mix all ingredients into olive oil and shake. Leave two or more hours to infuse and then dip or drizzle onto white pizza or cheese sticks.

Use up right away or store in fridge for up to four days and then discard if not in use.

It works as a dip or a drizzle. It made the pizza taste really nice, and the extra flavors blended nicely with the cheese sticks. The family approved. 

Have you ever infused herbs into olive oil?

In Victory,

Sherry