Garlic & Herb Oil Infusion

by Lisa Marie Rosati on January 9, 2012

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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)


  1. In a heat resistant, sterilized jar put garlic, lemon zest, cracked pepper and any herbs you might be using.
  2. Heat olive oil until warm (do not boil) and slowly pour into into the jar to cover the ingredients.
  3. Allow to cool completely, then pour infused oil through a wire-mesh strainer, discarding the solids.
  4. 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.