My rosemary came in for the winter and because of the early season warm weather kept growing, so this week I trimmed it up so it will not be as stressed now that it has gotten very cold here. I decided to make a fun winter staple here in our home, which we use to marinade meats and vegetables. This simple recipe for rosemary-infused cooking oil is perfect for adding a fragrant herbal touch to your dishes!
Rosemary-Infused Cooking Oil
Ingredients:
- 1 cup olive oil
(or another neutral oil like grapeseed or sunflower oil)
- 3-4 sprigs of
fresh rosemary (washed and thoroughly dried)
Instructions:
- Prepare the
Rosemary:
Ensure your rosemary sprigs are completely dry to prevent any water from causing the oil to spoil. Let them air dry for several hours or pat them dry with a clean towel. - Heat the Oil:
In a small saucepan, gently heat the oil over low heat until warm but not simmering or boiling. (Aim for about 180°F/82°C, if you have a thermometer.) This helps extract the rosemary flavor without cooking the oil. - Add the
Rosemary:
Add the rosemary sprigs to the warm oil. Let them steep in the oil over low heat for about 5-10 minutes, stirring occasionally. You’ll notice the aroma of rosemary infusing into the oil. - Cool and Strain
(Optional):
Remove the saucepan from the heat and allow the oil to cool completely. For a more refined look, strain the oil into a clean, dry glass bottle or jar using a fine-mesh strainer or cheesecloth, discarding the rosemary. - Store:
Seal the bottle or jar tightly and store it in the refrigerator. Use the oil within 7 to 10 days and discard left overs at that time.
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- Drizzle over
roasted vegetables or salads.
- Make a salad dressing with 2/3 cup oil, 1/4 cup vinegar and 2 Tbls water.
- Use as a dip for fresh bread sprinkled with parmesan cheese.
- Brush onto
meats or vegetables before cooking.
- Enhance the
flavor of marinades and pasta dishes.
Enjoy this fragrant and versatile oil! Let me know if you'd like tips for
other herb infused items!
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