Fresh Herb Rosemary Infused Olive Oil

Rosemary olive oil is one of the easiest ways to take your meals to the next level you’ve ever tasted. Made by steeping fresh rosemary herbs in extra virgin olive oil, rosemary infused oil is an easy recipe.

Rosemary adds a fragrant, earthy flavor that enhances everything from roasted vegetables to grilled meats, pasta and salads. You can also sprinkle the oil over warm bread or use it as a dipping oil.

The inspiration came from my time there Mediterranean Greecewhere I spent a few weeks and was amazed at the incredibly flavorful dishes they made for a fraction of the price. The secret? Using fresh, healthy ingredients and simple techniques to enhance their natural flavors. One of my favorite takeaways was olive oil with rosemary.

Fortunately, rosemary olive oil isn’t something you have to buy at a fancy store. It’s actually something you can easily make at home.

What is rosemary infused olive oil

Rosemary olive oil is a flavorful and aromatic seasoning made by steeping fresh rosemary in high-quality olive oil. This simple process creates a versatile oil that you can drizzle over bread or pasta and use as a salad dressing or marinade.

Additionally, rosemary infused olive oil makes a thoughtful holiday gift that any food lover will appreciate when poured into decorative bottles.

Ingredients to make rosemary oil

To make this homemade rosemary oil recipe, you only need two ingredients: dried rosemary or fresh rosemary sprigs and olive oil.

Rosemary

Rosemary (Salvia rosmarinus) is a hardy, evergreen plant that is widely available and easy to grow. Brewing rosemary leaves in tea or making rosemary salt are the easiest ways to enjoy the taste, aroma and health benefits.

However, olive oil with rosemary herb is an excellent way to capture its essence for longer use and various applications, including skin care.

With its needle-like leaves and distinctive spicy aroma, rosemary has a strong, woody and slightly bitter taste, often described as piney or resinous. If you’re not sure, check out this guide to distinguishing between rosemary and lavender.

Olive oil

To make a high-quality infused oil, it is important to balance the oil and spice flavors. Extra virgin olive oil is best because of its high quality and rich antioxidants, which enhance the benefits of rosemary. If the flavor is too strong, try a milder extra virgin olive oil.

EQUIPMENT NEEDED

You don’t need much equipment to prepare these oils.

How do you make rosemary oil?

There are two methods of infusing rosemary olive oil at home. I prefer the double boiler method, which uses heat to extract the flavors quickly.

However, you can also use the sun method, which uses the sun and time to extract the flavors I described below.

First step – Prepare the rosemary

For a stronger smell and taste you can use fresh rosemary. Make sure to clean it and let it dry for a short time. However, fresh herbal oil only lasts about 4 weeks due to the moisture in the herbs. Make a small batch so you can use it up quickly.

If you want the oil to last longer, use dried rosemary leaves for the infusion. Dry herbs retain moisture, keeping the oil fresh longer. With this method, your infused oil can last several months without spoiling.

Avoid using herbs that show signs of mold as these can cause the oil to go rancid.

Second step – Infuse the oil with rosemary

Use a double boiler or a homemade version to heat the mixture. Place the rosemary in a metal bowl and pour the olive oil over it. Make sure the rosemary branches are completely submerged in the oil. Place the bowl in boiling water. Heat the oil and use a thermometer to keep the temperature below 50°C (122°F). Simmer the oil and rosemary mixture over low heat for 5-6 hours to release the flavors and benefits.

Third step – Strain the herbal material

When done, remove the oil from the heat and let it cool to room temperature. Strain the oil with cheesecloth or a fine-mesh sieve, pour the oil into a bottle with a funnel and seal the jar.

Traditional solar method of infusing olive oil with rosemary

You can use the sun method to infuse olive oil with rosemary. Start by using a sterilized jar and place the dried rosemary in it. Pour the oil over the rosemary and make sure it is completely submerged. Close the jar with a lid and pour the oil onto a sunny windowsill. Leave it for several weeks to allow the flavors and medicinal benefits to infuse. After the infusion period, filter out the rosemary and your oil is ready to use. This method is simple and uses the sun to enhance the taste and benefits of the oil.

Extra virgin olive oil with rosemary can be used in different ways to enrich your dishes.

1. Ddrizzle it over salads as a flavorful salad dressing.
2. Use it to marinate meat, fish or vegetables before grilling or roasting.
3. Serve this herb-infused olive oil as a dipping oil for bread or use it with antipasti.
4. Add it to sautéing or roasting recipes to infuse your dishes, such as roasted root vegetables or roasted potatoes.
5. Sprinkle it over finished dishes such as pasta, soups or roasted vegetables for a rosemary flavor.
6. Rosemary is a stimulating herb that supports hair and beard growth, which is why rosemary beard balm is used or beard butter.
7. The rosemary adds a pleasant aroma and can provide soothing and rejuvenating benefits to the skin. You can use the rosemary oil to make ointment or body butter.

How long will it last if I want to give it as a holiday gift

Flavored olive oil does not stay as fresh as processed oil and should be used relatively quickly after opening. For the best taste and aroma, use the infused oil within two months. If you squeeze the herbs and store the oil in the refrigerator, it can last up to a year. Because many gift recipients may not use the oil immediately, it is a good idea to include an “expiration date” on the label. When stored properly, the oil remains fresh for a long time.

How do you store this infused rosemary oil?

Store your homemade olive oil in airtight bottles or glass jars with a tight seal. Store them in a cool, dark place to minimize exposure to light. For a longer shelf life, you can store the oil in the refrigerator, where it will last up to a year. I recommend storing the oils in smaller quantities to ensure they are used up before any unpleasant flavors develop.

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