|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||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.|
It's a great idea to have a bottle of rosemary oil in your kitchen. It is a go-to ingredient for the most obvious culinary choices, such as roasting chicken or root vegetables such as potatoes, but it's also really good on popcorn. Rosemary oil also makes a beautiful food gift.
It's not an ingredient you have to buy at a fancy olive oil shop—it's something you can easily make on your own. This rosemary oil has a deep green color and is richly aromatic with a savory taste. Choose an extra virgin olive oil you enjoy, as the flavor will be enhanced with the rosemary. You can make the oil with dried rosemary, but the result won't be nearly as delicious and the leaves take on the texture of pine needles. Fresh is best. The aroma and flavor of the fresh leaves can't be beat when it's time to infuse the oil and then use it.
When you rinse the rosemary, be sure to dry it completely before making the oil. Please see the callout below for more information about making rosemary oil safely.
It is not necessary to strip the leaves from the rosemary branches, but do lightly crush the sprigs by gently rubbing them between your clean hands. This begins to release the wonderful scent of the herb. If you happen to have a bumper crop in your garden, or you have a lot of it and you're not sure what to do with it, rosemary oil and rosemary salt are some favorite ways to preserve this herb.
Click Play to See This Fresh Herb Infused Rosemary Oil Come Together
"Herb-infused olive oil is such an easy way to revamp a pantry staple. It may seem like something fancy you would buy at a specialty store, but you really can make it at home! It’s also a great way to use up extra herbs from cooking other dishes or overflow in your home garden." —Tracy Wilk
1 cup extra-virgin olive oil
1/4 cup fresh rosemary leaves (removed from woody stems)
Steps to Make It
It's really wonderful to make rosemary oil in a slow cooker, but if you don't have one, the stovetop method is almost as good.
Stovetop Rosemary Oil
Gather the ingredients.
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.
Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.
Turn off the heat and let the rosemary infuse in the oil for 1 hour.
Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar for this recipe). Cover tightly and store in the refrigerator, for up to 10 days.
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.
Place the fresh rosemary in your slow cooker and cover with the oil. Cook on the high setting uncovered for 1 hour.
Turn off the slow cooker and let the oil cool to room temperature.
Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar).
Cover tightly and store in the refrigerator, for up to 10 days.
If you wash the rosemary before infusing it, make sure you dry it completely because any bit of moisture may spoil the oil before you've used it all. Please see the Food Safety callout on making rosemary oil safely.
How to Use
Herbal infusions give your cooking an incredible amount of versatility; plus, they're fun to make and share with others as gifts. Rosemary olive oil is a great addition to anything that would benefit from both olive oil and rosemary. Drizzle it on top of focaccia, popcorn, roasted potatoes, roasted chicken, lamb chops, or salmon.
Flavored or infused oils can provide an environment for botulism (a form of food poisoning) from Clostridium botulinum bacteria. Although this food poisoning happens infrequently, it does happen, so be aware of this risk and take precautions when making infused oils at home.
- Fresh herbs should be "acidifed" by placing in vinegar to help keep any bacteria from growing before using to make infused oils.
- Dried herbs are the safest way to make infused oils at home since they do not contain any moisture. You can also dry your fresh herbs before using by air drying, microwave or oven drying, or using a food dehydrator.
- Flavored or infused oils made with fresh herbs, garlic, vegetables, or fruit (including peels), should be kept in the refrigerator and used within four to 10 days.
Bolton, J. Bulletin #4385, Safe Homemade Flavored and Infused Oils. University of Maine Cooperative Extension.