Follow these steps for perfect results
Rosemary Leaves
finely chopped
Virgin Olive Oil
Finely chop rosemary leaves.
Combine rosemary and olive oil in a small saucepan.
Gently heat over low heat for 3-4 minutes until aroma emerges.
Transfer to a heatproof container.
Cool at room temperature for 2 hours, ensuring rosemary is submerged.
Cover well and refrigerate for 2 days.
Bring the oil back to room temperature.
Strain through a double thickness of cheesecloth.
Use immediately.
Expert advice for the best results
Ensure rosemary is completely dry before infusing to prevent spoilage.
Store in a cool, dark place to maintain flavor.
Everything you need to know before you start
5 minutes
Yes, can be made several days in advance
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Enhances the herbal notes
Discover the story behind this recipe
Commonly used in Mediterranean cuisine for flavoring dishes.
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