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Glass measuring cup with oil inside. Fresh rosemary sprinkled on the surface that the cup is sitting on.

Rosemary Infused Olive Oil

Simple recipe for rosemary infused olive oil - an easy way to add flavor to your dishes
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Course Sauce
Cuisine Italian

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
Keyword olive oil
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