Rosemary Garlic Oil

My recent blog covered my favorite breads in New York City.  Wanted to tell you about a great substitute for butter that is so delicious it has become a regular part of my diet – Rosemary Garlic Oil.

Bubbles are the secret to making perfect Rosemary Garlic Oil.  You want the oil to start out green and end up green.  The slower the bubbles the lower the oil temperature.  You also want the garlic just to take on a light golden brown color, really before the golden brown stage.

In addition to using Rosemary Garlic Oil for dipping your bread, you can spoon it over a baked potato, rice or pasta.  A little parmesan cheese would enhance a side dish of pasta with Rosemary Garlic Oil.  I also like to spoon it into various vegetable based soups.  Whenever you are using fresh rosemary, add it at the end of cooking to preserve all its health benefits.

Rosemary Garlic Oil


  • ¼ cup extra virgin olive oil
  • 1 tablespoon sliced garlic (crush garlic, remove peeling, cut in half and remove green stem )
  • Pinch of dried chili pepper
  • 1/16 teaspoon salt
  • 1 tablespoon chopped fresh rosemary


  1. In a small skillet or sauce pan heat the olive over low heat for about 2 minutes. Add the garlic and let it sizzle for a minute. Add the chili pepper and the salt. Stir with a wooden spoon or bamboo chopsticks. If the bubbles are too rapid then take the skillet off the heat. Sauté the garlic for a few minutes or until it just begins to color. Add the rosemary; turn off the heat. Done. Best used the same day but you can save it for a few days in the frig. Rosemary has tremendous health benefits.

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