Rosemary Infused Oil Recipe

By Leda Meredith

Updated 10/20/18

Olive oil
Maria Toutoudaki/Stockbyte/Getty Images
Ratings (53)
  • Total: 65 mins
  • Prep: 5 mins
  • Cook: 60 mins
  • Yield: 1 Cup (16 Servings)
Nutritional Guidelines (per serving)
122 Calories
14g Fat
1g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Cup (16 Servings)
Amount per serving
Calories 122
% Daily Value*
Total Fat 14g 17%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 0g
Calcium 12mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We always have a bottle of rosemary oil in our kitchen. It is our go-to ingredient when we roast chicken or root vegetables. It's even good on popcorn! Rosemary oil also makes a beautiful food gift.

This rosemary oil has a deep green color and is richly aromatic with a savory taste.

We're not a big fan of dried rosemary because the leaves take on the texture of pine needles. But we love the aroma and flavor of the fresh leaves. Rosemary oil and rosemary salt are our favorite ways to preserve this herb.

Can you make rosemary oil with dried rosemary? Yes, but don't bother - the result won't be nearly as delicious.

It's best not to wash the rosemary if you've picked it from a plant that has not been chemically sprayed. But if you do rinse the rosemary off, be sure to dry it completely before making the oil.

It is not necessary to strip the leaves from the rosemary branches for either method, but do lightly crush the sprigs by gently rubbing them between your clean hands. This begins to release the wonderful scent of the herb.

Ingredients

  • 1 cup extra-virgin olive oil
  • 1/4 cup fresh rosemary leave (stripped off of any woody stems)

Steps to Make It

In our humble opinion, the best method for making rosemary oil is to use a slow cooker, but if you don't have one of those there is a stovetop method that is almost as good.

Stovetop Rosemary Oil

  1. Gather the ingredients.

  2. 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.

  3. Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.

  4. Turn off the heat and let the rosemary infuse in the oil for 1 hour.

  5. Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar for this recipe).

  6. 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 us, 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!

  1. Place the fresh rosemary into your slow cooker and cover with the oil.

  2. Cook on the high setting uncovered for 1 hour.

  3. Turn off the slow cooker and let the oil cool to room temperature.

  4. Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar).

  5. 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.