Rosemary Oil
By Joe GitterPublished on December 16, 2020
Time
5 minutes, plus 4 hours resting
Yield
Makes about 1 cup
Ingredients
1 cup extra-virgin olive oil 2 tablespoon dried rosemary
Before You Begin
You can strain the finished oil through a fine-mesh strainer just before serving, if desired.
Instructions
- Heat oil and rosemary in small saucepan over medium-low heat until fragrant and starting to bubble, 2 to 3 minutes. Off heat, let sit until flavors meld, about 4 hours.
Time
5 minutes, plus 4 hours restingYield
Makes about 1 cupIngredients
1 cup extra-virgin olive oil
2 tablespoon dried rosemary
Ingredients
1 cup extra-virgin olive oil
2 tablespoon dried rosemary
Ingredients
1 cup extra-virgin olive oil
2 tablespoon dried rosemary
Why This Recipe Works
We heated the spices in the oil over medium-low heat for a few minutes to extract their flavor, and then let the oils steep off heat for an additional 4 hours; this off-heat steeping was perfect for ensuring maximum flavor transfer, as more heated steeping made the spice taste harsh.
Before You Begin
You can strain the finished oil through a fine-mesh strainer just before serving, if desired.
Instructions
- Heat oil and rosemary in small saucepan over medium-low heat until fragrant and starting to bubble, 2 to 3 minutes. Off heat, let sit until flavors meld, about 4 hours.
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