Rosemary Infused Olive Oil. I do love summer. I love all the herbs that are growing in my garden and the opportunities to create wonderful aromatic condiments with them. Thus this recipe 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 gently simmering with the olive oil and there you are ready to enjoy it in your next dish.
Not an ingredient that you have to buy at a fancy olive oil shop, but something you can easily make at home. Deep green color and is richly aromatic with a savory taste.
Make it with fresh rosemary as the flavor of the fresh leaves or needles overpass any flavor at the time to infuse the oil.
Rosemary is a Mediterranean native herb that is rich in nutrients such as vitamin C, B6, as well as folate. 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.
Is Rosemary Oil good for cooking?
Absolutely! I reach for it as often as I reach for the 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.
Good for salad, salad dressing, basting meats, or sauteed lamb. Roasting chicken or vegetables such as carrots, fennel, and potatoes, is a favorite of mine.
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.
Makes the perfect gift too
Let’s not forget that it makes the best holiday food gift. I have enjoyed making this rosemary-infused oil and giving it as a gift during the holiday season.
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 wonderful with your family and friends.
How to make rosemary oil
Rinse the rosemary well under running water and run your fingers thru 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 are pointing. Discard the stems as they are not too pleasant to eat.
Place the needles into the bowl of a food processor. Give it a few pulses to break down the needles.
With the motor running, add the olive oil slowly and process until broken down to almost puree-like.
Gently heat the mixture over medium-low. You want to see the tiny bubbles forming but not boiling.
Strain thru a double layer of cheesecloth. Do not press on the solids. You want the oil to drip thru naturally. By pressing the solids, you leave behind a lot of flavors.
Once cooled off and completely drained, transfer to small decanters or bottles.
It will keep it indefinitely.
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 so as to not let air in while not in use. That will cause it to turn rancid. As well as to keep it in direct sunlight.
If you enjoy this recipe, check out these flavorful recipes:
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