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Rosemary Infused Olive Oil – A simple way to bring a burst of flavor to recipes!

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 Rosemary Infused Olive Oil

Rosemary Infused Olive Oil

Rosemary is a very fragrant herb than can be used in a variety of dishes; everything from grilled chicken to cakes. Fresh sprigs from your garden can be used directly on fish or poultry or dried for later use.  Another great way to preserve the flavor of this herb is by infusing it in olive oil.  This process of creating Rosemary Olive Oil is very simple to do and will extend the life of your rosemary far beyond the summer growing season.

Rosemary Infused Olive Oil:

Items Needed:

Rosemary Infused Olive Oil Ingredients

Fresh rosemary (About 4 4-inch sprigs per 16 oz. oil)
Extra Virgin Olive Oil
Rolling pin
Wax paper
Oil cruet, or any sterilized glass jar with sealable lid (you can often find cruets are under $5 at TJMaxx stores or $1 at Dollar Tree)

Supplies for Rosemary Infused Olive Oil

Instructions::

Washing & drying Rosemary for Olive Oil

1. Wash the rosemary and pat dry or allow to air dry.

2. Lay the sprigs flat on a clean surface and cover with wax paper.

Crushing Rosemary for Rosemary Infused Olive Oil
3. Using a rolling pin, firmly roll over the rosemary about 5 times.
4. Remove the wax paper. Notice that some of the oils of the plant can be seen after being pressed.

Rosemary inside the Olive Oil Cruet
5. Put the sprigs directly into a clean, sterilized cruet.

Pouring Olive Oil to make Rosemary Infused Olive Oil
6. Fill the cruet with extra virgin olive oil and seal with a lid.

Storing Olive oil with Rosemary for Rosemary Infused Olive Oil
7. Store in a cool, dry place until you are ready to use the oil.

Printable Recipe for Rosemary Infused Olive Oil:

A simple recipe for Rosemary Infused Olive OIl

Here’s a printable version of the Rosemary Infused Olive Oil recipe for you to print off to put in your recipe binder or notebook.

Print

Rosemary Infused Olive Oil

This Rosemary Infused Olive Oil is a simple and frugal way to provide a burst of flavor for your recipes.

  • Author: Jen

Ingredients

Fresh rosemary (About 4 4-inch sprigs per 16 oz. oil)
Extra Virgin Olive Oil
Rolling pin
Wax paper
Oil cruet, or any sterilized glass jar with sealable lid

Instructions

Wash the rosemary and pat dry or allow to air dry.
Lay the sprigs flat on a clean surface and cover with wax paper.
Using a rolling pin, firmly roll over the rosemary about 5 times.
Remove the wax paper. Notice that some of the oils of the plant can be seen after being pressed.
Put the sprigs directly into a clean, sterilized cruet.
Fill the cruet with extra virgin olive oil and seal with a lid.
Store in a cool, dry place until you are ready to use the oil.

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