Garlic and Shallot Oil

  • Preparation 10 MIN
  • Makes 500 ml (2 cups)



  1. In a sterilized jar, place the garlic and shallots. Cover with oil, cover and steep in the refrigerator for 4 days. No more.
  2. Pass the oil through a fine sieve and pour into a pretty bottle. Add the pepper and the dried rosemary. Close tightly and refrigerate. The oil can be kept in the refrigerator for maximum one week. This oil is delicious for preparing salad dressings, cooking fish, shrimp and over pasta.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.