Rosemary Infused Olive Oil | Cooking Italian with Joe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder provides a similar flavor in a more concentrated form.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

White pepper can be used for a milder flavor.

Gather 8 to 10 sprigs of fresh rosemary, about 4 to 4.5 inches long.

Measure out 3 cups of high-quality extra virgin olive oil.

Heat a medium-sized saucepan on low and add the olive oil.

Submerge the rosemary sprigs in the olive oil using a spoon.

Monitor the temperature with a candy thermometer, aiming for around 180 degrees Fahrenheit.

Keep the rosemary in the oil for about 5 minutes, adjusting the heat as necessary to maintain temperature.

After 5 minutes, turn off the heat and let the oil sit for a few more minutes to cool down.

Prepare a bottle for storage by placing a fresh sprig of rosemary inside.

Use a funnel with a strainer to pour the infused olive oil into the bottle, straining out the old rosemary.

Seal the bottle with a cork and label it for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary