Last updated on April 4th, 2024
If you are someone who loves the taste and smell of rosemary, this rosemary infused olive oil is a staple you should keep in your kitchen!
I have been using rosemary infused olive oil since I moved to Italy over ten years ago and learned how easy it is to make. It adds great flavor to any dish including roasts and soups with minimal effort. When my kids aren’t really liking something, a drizzle of this rosemary infused olive oil always helps!
In this article I will share my best rosemary infused olive oil recipe and tips for how to make it last the longest. Make up a big batch and keep rosemary infused olive oil for easy-to-add flavor in no time!
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Rosemary Infused Olive Oil In Italian
Rosemary infused olive oil in Italian is pronounced olio di oliva al rosmarino, pronounced ohlee-oh dee oh-lee-vah ahl rohs-mah-ree-noh.
Listen to the pronunciation of olio di oliva al rosmarino:
What Is Rosemary Infused Olive Oil
Rosemary infused olive oil is olive oil, preferably extra virgin that has been scented with fresh rosemary, giving it an earthy, warm flavor.
Ingredients For Rosemary Infused Olive Oil
Olive Oil
It’s best to use extra virgin olive oil, if possible. If not, you can use regular olive oil.
This recipe for rosemary infused olive oil calls for one cup.
Fresh Rosemary
Add ¼ cup fresh rosemary needles (sometimes called leaves). This means that the needles have been removed from the stems.
Be sure to wash and completely dry the rosemary before actually infusing the olive oil.
How To Remove Rosemary Leaves From Sprig
Remove the leaves from the stems by pulling down on the stem from the tip towards the base with your fingers pinched around the stem. The rosemary needles should just fall right off.
Rosemary Infused Olive Oil Step-By-Step Instructions
Rinse the rosemary lightly and let it dry completely. Remove the leaves from the stem as indicated above.
Lightly rub the rosemary needles between your fingers and drop them into a heavy bottom pan. Add the olive oil and warm lightly over low heat for 5 minutes. Do not let the olive oil smoke or simmer.
Remove from the heat and let the rosemary infuse in the olive oil for about one hour.
Strain the rosemary infused olive oil into your preferred vessel with a lid.
Store in the refrigerator for up to two weeks.
Substitutions For Rosemary Infused Olive Oil
You can make any infused olive oil using other herbs such as thyme or oregano. Many Italians love hot pepper infused olive oil, including my family for things like pizza.
You can easily replicate this method for making rosemary infused olive oil with other herbs as long as they are clean and completely dry before using.
My suggestions for other infused olive oils:
- Oregano
- Thyme
- Lemon
- hot chili
Notes And Tips For Making Rosemary Infused Olive Oil
- It’s important the herbs don’t have any moisture on them before making infused olive oil
- Use dried herbs instead of fresh
- Don’t let the rosemary infused olive oil simmer but rather, it should gently warm over the burner
How To Use Rosemary Infused Olive Oil
Here are my favorite ways to use rosemary infused olive oil in the kitchen:
- roasting potatoes
- roasting root vegetables
- roasted chicken
- drizzled on beans
- drizzled on lentil soup
- drizzled on popcorn
- drizzled on bread
- drizzled on grilled vegetables
- In bread recipes such as focaccia or schiacciata.
How To Store Rosemary Infused Olive Oil
The best way to store rosemary infused olive oil is just as you would any other way. This means:
- In a closed vessel
- Away from any source of heat such as next to your stovetop
- Away from light in a dark vessel such as a dark glass bottle or ceramic dispenser
If you purchased infused olive oil, you can keep it out at room temperature but when you make rosemary infused olive oil at home it doesn’t last as long.
Keep the rosemary infused olive oil in an airtight dark glass container or ceramic container with a lid in the refrigerator for up to two weeks.
Read more about how to store olive oil here.
Rosemary Infused Olive Oil
Ingredients
- 1 cup extra virgin olive oil
- ¼ cup rosemary needles cleaned, dried, and removed from stems
Instructions
- Rinse the rosemary lightly and let it dry completely. Remove the leaves from the stems by pulling down on the stem from the tip towards the base with your fingers pinched around the stem. The rosemary needles should just fall right off.
- Lightly rub the rosemary needles between your fingers and drop them into a heavy bottom pan. Add the olive oil and warm lightly over low heat for 5 minutes. Do not let the olive oil smoke or simmer.
- Remove from the heat and let the rosemary infuse in the olive oil for about one hour.
- Strain the rosemary infused olive oil into your preferred vessel with a lid.
- Store in the refrigerator for up to two weeks.
Notes
- It’s important the herbs don’t have any moisture on them before making infused olive oil
- Use dried herbs instead of fresh
- Don’t let the rosemary infused olive oil simmer but rather, it should gently warm over the burner
