Smoked Garlic Rosemary Oil
Aromatic cold-smoked oil with garlic and fresh rosemary – perfect for grilled vegetables and bread.
Ingredients(for 0.5 kg)
Instructions
Preparation
10 Min.Peel garlic cloves and lightly crush them with the flat side of a knife. Wash rosemary sprigs and pat completely dry. Pour olive oil into a wide shallow metal dish and add garlic and rosemary.
Prepare smoker
10 Min.Fill a cold smoke generator with a mix of alder and beech wood chips, light it and place in the smoker. Keep the chamber temperature at max. 20°C.
Cold smoking
3-4 Std.Place the dish with oil, garlic and rosemary in the smoker and cold smoke for 3-4 hours. Gently stir the oil once after 90 minutes.
Resting & Bottling
48 Std.Pour the oil together with the garlic and rosemary into clean bottles and let infuse in the fridge for at least 48 hours. The garlic and rosemary can remain in the bottle for decoration and extra flavour.
Pro Tip
High-quality alder wood produces a mild, slightly sweet smoke that complements the garlic and rosemary beautifully without overpowering the delicate herb aromas.
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