Smash four, fat garlic cloves and combine in a clean jar with 4 teaspoons of dried rosemary (or 1 or 2 sprigs of fresh) and approximately 2 cups of good quality extra virgin olive oil to fill the jar.
Place lid on tightly and leave for flavour to infuse at least overnight.
Store in a dark pantry or for small portions, if you prefer, transfer to ice cube trays to store in fridge or freezer.
To be honest, I’m not sure how long it will keep for as I’ve always used mine from the pantry within a few weeks but I should think at least 6 months. If in doubt, halve recipe and use a smaller jar.
This is delicious for roasting vegetables, lamb or beef, using in pasta sauce and risotto, or sautéing vegetables such as mushrooms and tomatoes.
Why not make a lovely gift tag and give someone a jar for Christmas?
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