Rosemary Infused Olive Oil

For food safety, Rosemary Infused Olive Oil should be stored in the refrigerator at all times. To serve, drizzle oil in a shallow serving dish; add a few fresh rosemary leaves, and sprinkle with salt and freshly ground black pepper. Use for dipping slices bread.

Yield: about 1 cup oil


  • 1 cup olive oil
  • 1/2 cup chopped fresh rosemary


Rinse rosemary and let it dry completely. Combine oil and rosemary in a small heavy pan. Warm over low heat for 20 minutes, stirring occasionally. (Do not fry.) Remove from heat, and cool to room temperature.

Strain through a fine wire-mesh sieve into a sterilized glass jar, discarding solids. Cover and refrigerate up to one week.

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