Rosemary-infused olive oil Recipe

Italian · Condiment · 15 min total

A fragrant, herby olive oil perfect for dipping bread, drizzling over roasted vegetables, or using as a salad dressing base.

Ingredients

• 1 cup extra-virgin olive oil
• 4 sprigs fresh rosemary, each about 6 inches long
• 2 cloves garlic, peeled and smashed (optional)

Instructions

1. Gently rinse the rosemary sprigs and pat dry completely. Bruise the rosemary sprigs slightly with the back of a knife to release their oils.
2. In a small saucepan, combine the olive oil, rosemary sprigs, and garlic (if using). Heat over low heat until the oil is warm but not hot (about 140°F/60°C). Do not let it simmer or smoke.
3. Remove from heat and let the oil cool to room temperature, about 30 minutes, allowing the flavors to infuse.
4. Strain the oil through a fine-mesh sieve into a clean glass jar or bottle. Discard the rosemary and garlic.
5. Seal the container and store in a cool, dark place. Use within 2 weeks for best flavor.

Tips

• For a stronger flavor, let the rosemary steep in the warm oil for up to 1 hour before straining.
• Always use dried herbs if fresh are unavailable; reduce to 2 tablespoons dried rosemary.
• Do not leave garlic in the oil at room temperature to avoid risk of botulism; store infused oil in the refrigerator if using garlic.
• This oil makes a great gift when poured into a decorative bottle.

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