This easy Fresh Herb Infused Rosemary Olive Oil can be made in your kitchen for pennies compared to the store-bought variety. And homemade is always best since you know its freshness. Rosemary-infused olive oil also makes a great gift.


1 C. Extra-Virgin Olive Oil

¼ C. fresh rosemary leaves, removed from the woody stems


Gather the ingredients.

Use a heavy pot that heats evenly. Place the rosemary in the pot and pour the oil over it. Avoid aluminum and non-enameled cast iron.

Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.

Turn off the heat and let the rosemary infuse in the oil for 1 hour.

Strain into a clean, dry glass bottle or jar.

Cover tightly and store in the refrigerator for up to 10 days.

Tip: be sure the rosemary leaves are dry before adding them to the pot.


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