Follow these steps for perfect results
olive oil
fresh rosemary
Combine olive oil and fresh rosemary in a medium saucepan.
Simmer over low heat until the rosemary becomes crispy.
Drain the oil to remove rosemary solids.
Pour the strained oil through a coffee filter to remove any remaining sediment.
Let the oil cool completely before bottling.
Store the oil in a sterilized bottle.
Store on the counter for frequent use or refrigerate for longer shelf life.
Always smell the oil before using to check for spoilage.
Discard if there is any doubt about the quality.
Expert advice for the best results
Ensure rosemary is completely dry before infusing to minimize water content and prevent spoilage.
Monitor the heat carefully to avoid burning the rosemary.
Always use sterilized equipment to prevent contamination.
Store in a cool, dark place to extend shelf life.
Everything you need to know before you start
5 minutes
Yes, can be made well in advance.
Serve in a decorative bottle.
Drizzle over bread with balsamic vinegar.
Use as a finishing oil for soups and stews.
Such as Sauvignon Blanc.
Discover the story behind this recipe
Common flavoring oil in Mediterranean cuisine.
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