Rosemary Infused Olive Oil Recipe

by Melissa Chichester

Herb infused olive oil isn’t just a delicacy for a restaurant meal; it’s easy to make at home! With a little bit of patience, you can develop a flavorful oil perfect for dipping with your favorite bread, drizzled over fresh vegetables, and for use in salad dressings.



Wash the rosemary sprigs and dry them thoroughly. They can be dried by heating them in the oven on a low heat setting, or in a food dehydrator. To dry rosemary sprigs in the oven, bake at 175 degrees for 1 to 1 ½ hours, until the rosemary leaves are brittle. While the rosemary is drying, crush the peppercorns with a mortar and pestle to release the flavors.

When the rosemary is completely dry, gently press in a mortar and pestle to expel natural oils from the herbs. Add the rosemary sprigs, garlic powder, and crushed black pepper to a clean glass jar that has a tight top (like a cork stopper).

Using a funnel, pour the olive oil into the jar over the herbs and spices. Seal the jar tightly and store for one week in a cool, dark place (like the pantry). During this time, the oil will infuse.

After opening, store in the refrigerator. The oil will keep for up to one month.

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