DIY Edible Christmas Gifts: Infused Olive Oil – Day 2

Infused Olive Oil

Prep Time: 5min

Cook Time: 20min

Total Time: 25min


1 Cup of Olive Oil

1/2 herbs of choice


To make the rosemary-infused olive oil:
  1. Stuff rosemary sprigs into your glass bottle. Set aside.
  2. In a sauce pan, heat olive oil until a few small bubbles start forming. (If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.)
  3. Carefully pour warm oil into the bottle over rosemary.
  4. Cork the bottle and store in the refrigerator for 90 days
  5. Serve with bread, drizzled over salads, or in everyday cooking. (Use and/or throw out within 10-14 days.)
  6. (Repeat the same process for garlic-infused olive oil and lemon-chili olive oil)