Garlic-Thyme Infused Olive Oil

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I love to preserve my garden bounty as much as I love to garden and write! Whether it’s putting the good things in the freezer, on the can shelves or drying for the pantry, I relish in the accomplishment!

I thought I’d share my yummy Garlic-Thyme Infused Olive oil recipe with you today…

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Ingredients:

Pint mason/canning jar
Extra Virgin Olive Oil
4-6 fresh cloves garlic to mince
1/2 cup thyme leaves
1 Tbsp. sea salt
Double ingredients except salt if you want to do a quart jar.

DPP_0006Method:
1. Fill your jar with oil leaving 1″ of head space

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2. Take your fresh picked thyme and start striping the leaves into the oil until you have about 1/2 cup worth

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3. Mince garlic into oil.  Add salt

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4. Stir all ingredients until well blended. Leave in a cupboard out of direct sunlight for about a week before you use it. This will allow the flavors to blend.

Now that you have your yummy oil ready, here are some idea’s on how to use it!

*Brush on bread before you broil or toast it for Brushetta
*Brush on any veggie that you want to grill… this is our favorite for zucchini and yellow squash.
*Toss into pasta instead of sauce

… these are just a couple of my personal faves… do you have any idea’s?  If you do, please leave a comment here and share… be sure to come on over to my Facebook page and give it a like… we have lots of fun there!

Happy Day,
Jean

4 thoughts on “Garlic-Thyme Infused Olive Oil

  1. How long is it safe to continue the use of the raw garlic if I wanted to replace the olive oil as I used it ? I mix dried herbs in oil and use it daily but have always wondered if the raw minced garlic would spoil. Love you page and blog.

    • I would say if you keep it in the fridge after the infusion time, you would be safe for anther week or so. We use it so fast, I’ve never even thought of that to be perfectly honest.
      Like anything else, if it smells funky, pitch it.
      So glad you’re enjoying and thanks for taking the time to comment!
      Best,
      Jean

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