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Fresh Herb Infused Rosemary Oil

This recipe guides you through creating a fragrant rosemary-infused olive oil by gently heating fresh rosemary leaves in high-quality extra-virgin olive oil. It's a simple process that yields a versatile, aromatic condiment perfect for enhancing a variety of dishes with herbaceous notes.
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Total Time 1 hour 5 minutes
Servings: 16 people
Course: Snack
Cuisine: French
Calories: 1918.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup extra-virgin olive oil
  • 1/4 cup fresh rosemary leaves removed from woody stems

Equipment

  • 1 Small Saucepan For gently heating the oil.
  • 1 Fine-Mesh Sieve Or cheesecloth for straining.
  • 1 Heatproof Bottle or Jar For storing the infused oil.
  • 1 Small bowl For preparing rosemary leaves.

Method
 

  1. Carefully remove 1/4 cup of fresh rosemary leaves from their woody stems, ensuring they are completely dry.
  2. In a small saucepan, combine 1 cup of extra-virgin olive oil with the prepared rosemary leaves.
  3. Heat the oil and rosemary over very low heat for about 5 to 10 minutes, just until small bubbles begin to form around the herbs, being careful not to let the oil smoke or the rosemary fry.
  4. Remove the saucepan from the heat and allow the oil to cool completely to room temperature, letting the rosemary continue to steep and infuse its flavor.
  5. Once cooled, place a fine-mesh sieve over a clean, heatproof bottle or jar.
  6. Pour the infused oil through the sieve to strain out all the rosemary leaves.
  7. Discard the spent rosemary leaves.
  8. Seal the bottle or jar tightly.
  9. Store the rosemary-infused oil in a cool, dark place or refrigerate for extended freshness.

Notes

The quality of your extra-virgin olive oil and the freshness of the rosemary are paramount for a superior infused oil. Heat the oil very gently; you're infusing, not frying, to preserve the oil's integrity and the herb's delicate aromatics. Ensure rosemary leaves are completely dry to prevent any moisture from introducing spoilage. For an enhanced flavor profile, consider lightly crushing the rosemary leaves before infusing to release more essential oils. This infused oil is excellent for finishing roasted vegetables, grilled meats, or simply for dipping bread. Store in a cool, dark place and use within two weeks, or refrigerate for longer shelf life, although it may solidify slightly.