Rosemary Infused Olive Oil
Rosemary Infused Olive Oil is the perfect oil to have in your kitchen.
Rosemary Infused Olive Oil is the perfect oil to have in your kitchen.
I love all the herbs growing in my garden and the opportunities to create excellent aromatic condiments. Thus, this recipe is for homemade rosemary oil.
Quite simple and easy to prepare, and yet, one of my most-used oils. As you can see from the above video, it takes a few seconds in your food processor. Added to 20 minutes of gently simmering with the olive oil, and you are ready to enjoy it in your next dish.
It's not an ingredient you have to buy at a fancy olive oil shop but something you can easily make at home. It has a deep green color and is richly aromatic with a savory taste.
Make it with fresh rosemary as the fresh leaves or needles overpasses any flavor at the time to infuse the oil.
Rosemary herb
Rosemary is a Mediterranean native herb rich in vitamin C, B6, and folate. It is excellent for your health and used for your hair. Although rosemary oil for hair is not my forte thus will not venture into the conversation.
I am sticking to cooking.
Easy to grow in a small planter on your kitchen sill or in your garden. Sturdy to weather conditions. I live in the desert, where temperatures reach 115F in the summer, and my plant thrives.
A Short Video Tutorial
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Is Rosemary Oil good for cooking?
Absolutely! I reach for it as often as regular olive oil. Once you have your first bottle made and see how often and with all you can enjoy it, you will always have a bottle handy.
Suitable for salad, salad dressing, basting meats, or sauteed lamb. I love roasting chicken or vegetables, such as carrots, fennel, and potatoes.
A few drops on your vegetable soups give it an uplifting flavor.
Rub it all over your favorite cut of steak before searing it or grilling it.
My dad used to baste all our BBQ with fresh rosemary springs and olive oil. The depth of flavor is not soon forgotten.
It marries well also with fish.
The combination of rosemary and garlic is lovely over fresh or roasted vegetables.
Idyllic over bruschetta. Grill your bread, rub some fresh garlic over it, and gently sprinkle some infused rosemary oil. Delicious.
It makes the perfect gift too.
Let’s not forget that it makes the best food gift. I have enjoyed making this rosemary-infused oil and giving it as a gift.
A beautiful decanter with a few of your favorite recipes makes for a beautiful presentation.
But it does not have to be only given during the holidays, new home, or just because you want to share something extraordinary with your family and friends.
Cooking tips and step-by-step instructions on how to make Rosemary Infuserf Olive Oil
Rinse the rosemary well under running water and run your fingers through it. You want to loosen up any dirt or debris from the garden.
Once rinsed, place it on a towel and pat it dry.
Remove all the individual needles by holding the spring top with one hand and running down the stem in the opposite direction of the needles. Discard the stems as they are not too pleasant to eat.
Place the needles into the bowl of a food processor. Please give it a few pulses to break down the needles.
With the motor running, add the olive oil slowly and process until it breaks down to almost puree-like.
Gently heat the mixture over medium-low. You want to see the tiny bubbles forming but not boiling.
Strain through a double layer of cheesecloth. Do not press on the solids. You want the oil to drip through naturally. By pressing the solids, you leave behind a lot of flavors.
Once cooled off and wholly drained, transfer to small decanters or bottles.
It will keep it indefinitely.
Ingredients needed to make the Rosemary Infused Olive Oil
Visit Giangiskitchen.com for the printable recipe for my Rosemary Infused Olive Oil Recipe.
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1 bunch fresh rosemary, about eight sprigs
4 cups olive oil
Personal Note
The perfect DIY Holiday gift for all your foodie friends on your list.
If you make more than a large bottle, and you are not using it all at once, store the remaining oil in a dark, ventilated place.
Always seal the bottle not to let air in a while not in use. That will cause it to turn rancid. As well as keeping it in direct sunlight.
If you enjoy this recipe, check out these flavorful recipes:
Cauliflowers with Olives and Cherry Tomatoes
Pot Roast with Vegetables – An American Tradition
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Meet Chef Giangi
I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.