This infusion is so simple to make and it tastes divine! Forget about bottled salad dressings full of preservatives or thickening agents (yuk!). I drizzle a little of this infused olive oil over salads or steamed vegetables. Then I simply add a squeeze of lemon juice, a little dash of salt and fresh ground pepper and viola! Just be careful not to pour too much because Olive Oil can pack a lot of calories, just a drizzle.
I add different herbs such as rosemary, sage or thyme for a change of taste depending on my mood. Olive oil is super for heart health and so is garlic. Garlic is a natural immune boosting herb too. A win/win combination! Try dipping the Grain Free Focaccia Bread in it – YUM!
1/2 cup garlic cloves (rinsed well and dried thoroughly)
a pinch of lemon zest (you can make your own by using a micro-plane)
1 teaspoon cracked pepper
2 cups extra virgin olive oil
herbs of your choice (optional)
- In a heat resistant, sterilized jar put garlic, lemon zest, cracked pepper and any herbs you might be using.
- Heat olive oil until warm (do not boil) and slowly pour into into the jar to cover the ingredients.
- Allow to cool completely, then pour infused oil through a wire-mesh strainer, discarding the solids.
- Use immediately or cover and refrigerate for up to one week.
Important: There have been reports of Botulism in connection to unrefrigerated garlic oil, so prepare this recipe in small batches and always refrigerate. Better safe than sorry!
What is a micro-plane? Find out here.