This morning I made a very simple garlic and rosemary infused olive oil for slathering on the crust of a very special pizza that I’ll be making tonight for dinner. It’s a pizza with roasted peppers, italian sausage and fresh mozzarella topped with an arugula salad drizzled with red wine vinegar, a little more of the flavorful olive oil and some shaved pecorino cheese. The pizza is a creation that Greg dreamed up for me to make, based on another dish that we enjoy. I can’t imagine that it won’t be absolutely delicious. Check back later in the week for details. For now, here’s a recipe for punching up the flavor of olive oil.
Garlic & Rosemary Infused Olive Oil
- 1/2 cup extra virgin olive oil
- 3 cloves peeled and smashed fresh garlic
- 1 sprig fresh rosemary
Heat the olive oil in a small sauce pan over medium heat. Add the garlic and rosemary. Simmer for 3 minutes, being careful not to burn the garlic. Turn off heat, remove the garlic and rosemary, strain olive oil into a glass jar.