Rosemary Infused Oil
Properities
- 1 cup extra-virgin olive oil
- 1/2 cup fresh rosemary
Instructions
This rosemary oil has a deep green color and is richly aromatic with a savory taste.
Stovetop Rosemary Oil
- Use a heavy pot that heats evenly. Avoid aluminum and non-enameled cast iron. Place the rosemary in the pot and pour the oil over it. Heat over low heat for 5 – 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 (it is not necessary to sterilize the bottle or jar for this recipe). Cover tightly and store away from direct light or heat at room temperature for up to 2 months, or in the refrigerator for 6 months.
Slow Cooker Rosemary Oil
- This method may seem counterintuitive if, like me, you’re used to the instruction to avoid exposing aromatic fresh herbs to high heat and to keep them covered while they are infusing. But it works beautifully!
- Place the fresh rosemary into your slow cooker and cover with the oil. Cook on the highsetting uncovered for 1 hour.
- Turn off the slow cooker and let the oil cool to room temperature. Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar). Cover tightly and store away from direct light or heat at room temperature for up to 2 months, or in the refrigerator for 6 months.
