Roasted Garlic and Rosemary Oil

Roasted Rosemary Garlic Oil - Gluten Free-13

Sounds so very fancy.

Yet it was so, so easy.

Roasted garlic amazingness paired with fragrant rosemary equals an incredible way to add flavour to your cooking.

But wait! It gets better…

This recipe is actually a two-for-one deal. The oil an be used for sautéing your veggies or adding to vinaigrettes and the roasted garlic cloves that are strained out of the olive oil can be pressed into a paste to stirred into sauces or soups. So cool!

So by easy, I mean you have to chop a full head of garlic in half. This does require a some knife skills, which I am slowly working on. Joe is cringing every time he sees me with my big Henkel in my hand. I’m careful, I promise!

Roasted Rosemary Garlic Oil - Gluten Free

Place the garlic in an oven safe dish and cover it with olive oil.

Stir in some rosemary and you’re done. Love easy.

Roasted Rosemary Garlic Oil - Gluten Free-2

 Cover it and pop into the oven. I made this on a Saturday while I prepped a few other things for dinner and the kitchen smelled ah-mazing. Better than any twenty dollar candle that’s for sure. #natural ๐Ÿ™‚

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Test your bubbling pot of goodness by mashing a clove against the side of your baking dish. If its easy, you’re done.

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Strain the oil into a shallow bowl to cool and transfer the whole roasted garlic cloves to another bowl.

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Ever wonder what to do with those really tiny containers you get in those sets you get from Costco? I’ve finally found a use for them! Store the pressed garlic cloves and use them up through the week in anything you would normally add minced garlic to.

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Store the flavoured oil in a jar and add it to anything you would add regular olive oil.

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Like I said. Easy.

Yet, fancy.

Roasted Rosemary Garlic Oil - Gluten Free-12

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Roasted Garlic & Rosemary Oil

Sharon Rhodes
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Cool 20 minutes
Total Time 1 hour 10 minutes
Course Sauce
Cuisine American
Servings 12
Calories 17 kcal



  • Preheat oven to 300
  • Cut the garlic heads horizontally in half
  • Put the garlic cut side down in a small ovenproof dish with a lid and cover with the olive oil
  • Add rosemary and a turn or two of fresh pepper
  • Cover with a lid and bake for 45 minutes to 1 hour. The garlic should be soft when pressed with a fork
  • Remove the garlic from the oil and set aside
  • Strain the oil into a shallow bowl and let cool, then pour into an airtight jar.
  • Remove the roasted garlic cloves out of their husks and press it into a smooth paste. Store in an airtight container in the fridge


Calories: 17kcalFat: 1gVitamin A: 5IUVitamin C: 0.2mgCalcium: 3mgIron: 0.1mg
Keyword garlic rosemary olive oil
Tried this recipe?Let us know how it was!

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  1. I can’t wait to try this, so simple! I need to infuse my own oils more often, this inspires me to do so!

    1. I’m so glad to be an inspiration! ๐Ÿ™‚ Truth be told I’ve inspired myself. I’m thinking a spicier version next. Have a great weekend! ๐Ÿ™‚

  2. I love this recipe! I used to buy a garlic infused oil and then stopped because it was getting out of hand. I’ve yet to infuse my own oil at home, but it does look rather easy, yet fancy. I want this on mashed potatoes! I want it on pasta! I want it in salad dressing! It just looks so good! Yum.

    1. Thanks Alison! I’ve already used it in a honey mustard salad dressing –> amazing. Thanks for the idea of adding it to potatoes! That is going to have to happen. Have a great weekend! ๐Ÿ™‚

  3. You had me at ‘roasted garlic’! I’m a big fan of garlic anything, and this sounds delicious! A great addition to any dish. Yum!

  4. I’ve never tried infusing my own oil and your roasted garlic-rosemary flavah just sounds amazing!! I want to drizzle it all over a crostini! ๐Ÿ™‚

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