A Cruet to Covet
Photo: Kate Scarlata, RD, LDN
Emile Henry Oil Cruet
I love this beautiful olive green oil cruet from Emile Henry. Isn't is simply gorgeous? It's a perfect color, don’t you think? I am all about food and color trends!
Emile Henry was founded in 1850 in a small town in the province of Burgundy, France. It is a company known for its fine quality ceramic ovenware. And, as you might know, the wine in this region is pretty wonderful too!
I love making oil blends to use during the week. This week's oil blend, roasted garlic and rosemary, was seriously divine. (I am married to an Italian so I know about garlic — my husband can’t get enough of the stuff!)
Rosemary adds a nice flavor to complement the garlic, not to mention that roasted garlic oil smells so delicious in the oven. In fact, my house smells like Italy today!
I tossed about 1 1/2 cups of olive oil, 10 garlic cloves and a sprig of fresh rosemary in a small casserole dish and roasted in the oven for about 30 minutes. I let the oil cool a bit and then added to my new cruet.
I like serving oil in a cruet as it drizzles out rather than pouring too rapidly — keeping portions under control. This Emile Henry oil cruet is my new favorite kitchen gadget: love it!
Roasted Garlic and Rosemary Olive Oil
Recipe developed by Kate Scarlata, RD, LDN
This oil tastes delicious over my baby kale greens and freshly shaved Parmesan cheese.
1 1/2 cup extra virgin olive oil
10 garlic cloves, skins removed
1 sprig fresh rosemary
- Preheat oven to 300 degrees.
- In small casserole dish, add oil, garlic and rosemary. Roast oil for about 30 minutes.
- Remove from oven, let cool for 30 minutes.
- Strain out garlic cloves and rosemary.
- Serve in cruet or put in refrigerator for later use. Homemade garlic flavored oil should be refrigerated to avoid food borne illness and used within 7-10 days.