afoona
Olive Oil Infused with Herbs and Garlic
Sauces

Olive Oil Infused with Herbs and Garlic

Homemade infused olive oil with garlic, rosemary and sumac — a simple culinary gift that elevates any meal.

⏱ 55 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Pat the rosemary and thyme dry thoroughly with paper towels.
    Paper towels
  2. 2
    Heat the olive oil in a small pot over very low heat.
    StoveSmall saucepan
    💡Warm, don't fry: the oil stays at a low heat, 100°C (210°F) or less.
  3. 3
    Add the garlic and warm 5–7 minutes, until they soften, without browning.
    Stove
  4. 4
    Add the rosemary, thyme, black pepper, red pepper and bay leaf and heat 10 more minutes over low heat.
  5. 5
    Turn off the heat and let cool completely, about 30 minutes.
  6. 6
    Add the sumac and stir.
  7. 7
    Pour the oil into a clean glass bottle.
  8. 8
    Store in the fridge for up to a month.
  9. 9
    Serve with fresh bread for dipping.
519calories
1 gprotein
4 gcarbs
57 gfat
● protein 1%● carbs 3%● fat 96%

Per serving (71 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)

🧻 Consumables: Paper towels

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Warm Infused Oil

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