Rosemary Infused Olive Oil. I do love summer.

I love all the herbs growing in my garden and the opportunities to create excellent aromatic condiments. 

Thus this recipe for homemade rosemary oil.

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. 

Twenty minutes of gentle simmering with the olive oil, and you are ready to enjoy it in your next dish.

Not an ingredient 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 new leaves or needles overpasses any flavor at the time to infuse the oil.

In this Article

What is Rosemary Infused Olive Oil?

Rosemary is a Mediterranean native herb containing health benefits by being rich in vitamin C, B6, and folate. Excellent for your health, sensitive skin, and used for your hair.

Although rosemary oil for hair growth 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.

Rosemary Oil

Is Rosemary Oil homemade good for cooking?

Absolutely! I reach for it as often as I reach for regular olive oil.

Once you have made your first bottle, you will realize how often you can use it. You will then always keep a bottle handy.

  • Suitable for salad, salad dressing, basting meats, or sauteed lamb.
  • Using rosemary oil, 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 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.

Diy rosemary oil gifts do not need to be given only for holidays, new homes, or to share something extraordinary. They can be given for any reason.

Family and friends make these gifts unique.

Rosemary oil

Recipe Tips

The cooking process is how to create the extract of rosemary oil

  • Gently heat the mixture over medium-low. You want to see the tiny bubbles forming but not boiling.
  • Strain the rosemary oil through a double layer of cheesecloth. Do not press on the solids.
  • You want the rosemary essential oil to drip through naturally. By pressing the solids, you leave behind a lot of flavors.
  • Transfer to a glass jar or carrier oils container once cooled off and completely drained. 

Equipment Needed

Heavy duty pan

Food processor

Fine sieve


Glass bottles

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How to infuse olive oil with rosemary extract Step By Step

Preparing the rosemary

  • Rinse the sprig of 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 rosemary leaves 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. 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.

Making the infused olive oil

  • Thoroughly wash and dry the rosemary. Strip the needles from the stems and add them to the bowl of a food processor.
  • While the motor runs, gradually pour in the oil and continue processing until the plant fiber breaks up and forms a smooth puree.
  • Carefully heat the mixture for approximately 20 minutes, ensuring gentle warmth. Filter the oil using a double layer of moistened cheesecloth or muslin.
  • Avoid exerting pressure on the solids; instead, allow the oil to slowly drip through.
  • Fill the jar and place it in a sealed glass container to maintain freshness.
rosemary infused oil

How long does infused olive oil last?

Infused olive oil can last a long time; to do so, a couple of precautions need to be considered.

Store the excess in a dark, well-ventilated area if you make more rosemary oil than you can use at once. This should be done for homemade oil.

Permanently seal the bottle not to let air in a while not in use. That will cause it to turn rancid. As well as to keep it in direct sunlight.

Substitutes and additions

While this recipe is tried and true with rosemary, don’t hesitate to experiment with other herbs and spices to create your own flavored oils. Basil, thyme, or even garlic-infused oils can add a different depth of flavor to your dishes.

The method remains the same; simply substitute rosemary with your preferred ingredient. 

For a spicier kick, consider adding a few dried chili peppers to your oil infusion.

Or for a subtle citrus note, add some lemon zest. Remember, the key is to use fresh, high-quality ingredients for the best infusion results. 

In terms of additions, consider including a few whole peppercorns or a clove of garlic in the infusion process. These additions bring a distinct flavor profile to the oil, making it even more versatile to use.

Just ensure that any additions are thoroughly dried to avoid introducing moisture, which may shorten the shelf life of your infused oil.


Proper storage of your homemade infused olive oil is crucial to maintain its quality and extend its shelf life. Store the oil in a cool, dark place away from direct sunlight and heat.

An airtight glass container or bottle is ideal for this purpose. 

You can freeze-infused olive oil. Freezing helps prolong the shelf life even more, especially if you have made a large batch.

To freeze, pour the oil into an ice cube tray, and once frozen, transfer the cubes to a freezer-safe bag or container. This way, you can easily use the exact amount of oil you need for your dishes. Just remember to let it thaw at room temperature before using it. 

Please note, before freezing or storing, ensure that all the ingredients used in the infusion are thoroughly strained out to prevent spoilage.

Frequently Asked Questions

Can I use dried rosemary for this recipe?

Yes, dried rosemary leaves can be used for this recipe. However, fresh rosemary is preferred as it offers a more robust and vibrant flavor. If you choose to use dried rosemary, you’ll need less as dried herbs are more concentrated.

What type of oil should I use?

Extra virgin olive oil is the best choice for this recipe because of its rich flavor and health benefits. However, you can also use other types of oil, like canola or sunflower. Remember, the flavor of the oil you choose will impact the overall taste of the infused oil.

Can I heat the oil in the microwave instead of on the stove?

It’s not recommended to heat the oil in the microwave. The heat from a microwave can be uneven, leading to hot spots that could cause the oil to burn or the herbs to fry. A stovetop allows for more control and even heating.

How can I use infused olive oil?

Infused olive oil can be used in a variety of ways. It’s great for drizzling over salads, dipping bread, marinating meats, roasting vegetables, or finishing off cooked dishes for added flavor. It also makes a beautiful gift when poured into a decorative bottle.

I hope you will enjoy this recipe for rosemary oil.

Rosemary Infused Oil

5 from 14 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 cups
Twenty minutes of gentle simmering with the olive oil, and you are ready to enjoy it in your next dish.


  • 1 bunch rosemary, about 8 sprigs
  • 4 cups olive oil


  • Wash and dry the rosemary thoroughly. Remove the needles and place them into the bowl of a food processor.
  • With the motor running add the oil slowly and process until plant fiber breaks up and purees smoothly.
  • Heat the mixture very gently for about 20 minutes. Strain the oil thru a double layer of dampened cheesecloth or muslin.
    Do not press on solids but allow oil to drip through slowly.
  • Fill the jar and store it in an airtight glass container.


  • 1 Food processor
  • 1 cooking pan
  • 1 strainer
  • 1 cheese cloth
  • 1 glass bottle


Calories: 1911kcal | Carbohydrates: 1g | Protein: 1g | Fat: 216g | Saturated Fat: 30g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 158g | Sodium: 5mg | Potassium: 7mg | Fiber: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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Originally published on June 7, 2022. Updated on September 15, 2023.