DIY Rosemary-Garlic Olive Oil

Try to make flavored rosemary olive oil at home. This is really easy!

DIY Rosemary-Garlic Olive Oil

Cook Time: 2 minutes
Yields: 1


  • extra virgin olive oil - 1 cup
  • fresh rosemary - 2-3 springs
  • garlic - 2 cloves


  1. Put the garlic and rosemary in a bottle, fill it with the olive oil. Also, you can add small chilli pepper.
  2. Close the bottle with a cork and preserve in a dry place for about 10-14 days.

Additional Info

Use the best olive oil you can find, it is very important. If you'll find a really beautiful bottle you can fill it with all the ingredients and use it as a decoration.

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  • comment-avatar
    chewoutloud August 7, 2012 (5:07 pm)

    Cool! Easy and would come in super handy 🙂

  • comment-avatar
    Rachel (teacher-chef) August 8, 2012 (6:20 am)

    This is beautiful!! I know when making Garlic Olive Oil there is the chance for all sorts of bad things… can this be safely made & stored at room temperature for a long while (I would love to do something like this for part of our wedding favors)

    • comment-avatar
      voloshyna August 8, 2012 (10:03 am)

      It’s a brilliant idea, I’m sure the guests will be delighted! Room temperature is ok for the oil, but keep it in a dark place. Don’t forget to tell your guests to remove herbs after 2 weeks.

  • comment-avatar
    jeannie August 8, 2012 (9:44 am)

    Since the fresh rosemary is steeped in olive oil, how long before the olive oil becomes rancid?

    • comment-avatar
      voloshyna August 8, 2012 (9:52 am)

      It won’t become rancid if you remove rosemary after 14 days.

  • comment-avatar
    Jenn August 27, 2012 (8:41 am)

    “As for home-prepared mixtures of garlic in oil, the FDA recommends that these “be made fresh for use and not left at room temperatures.” Any leftovers should be refrigerated for use within three days, frozen for longer storage, or discarded.

    The reason for the concern is that unrefrigerated garlic in oil mixtures lacking antimicrobial agents have been shown to permit the growth of C. botulinum bacteria and its toxins, without affecting the taste or smell of the products. Toxin production has been known to occur even when a small number of C. botulinum spores were present in the garlic. When the spore-containing garlic is bottled and covered with oil, an oxygen-free environment is created that promotes the germination of spores and the growth of microorganisms at temperatures as low as 50 F.”