• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Homebody Eats
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Dessert
    • Main Dish
    • Side Dish
  • Entertaining
  • Kitchen Essentials
  • About
  • Start a Food Blog
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Summer Recipes
  • Recipe Index
  • Contact
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Homebody Eats » Italian Inspired » Infused Rosemary Oil (2 Ingredients)

    Infused Rosemary Oil (2 Ingredients)

    Published: May 22, 2023 by Jessica Mode · This post may contain affiliate links, which means I'll receive a commission if you purchase through the link, at no extra cost to you. Please see full disclosure for more details.

    • Share
    • Email
    • Print
    Jump to Recipe Print Recipe
    bottle of infused rosemary olive oil with text overlay.

    With just two ingredients, you can elevate a countless number of dishes with this rosemary-infused olive oil. This process will take a simple and plain-tasting olive oil and pack it with a lovely rosemary flavor.

    rosemary infused olive oil in a glass jar next to a plate of rosemary.

    If you cook with extra virgin olive oil, this is the perfect technique to add to your toolkit. 

    When I was studying at culinary school in Italy, this tasty rosemary olive oil was a staple in the kitchen. 

    You can use this to enhance and improve the flavor of countless dishes. Furthermore, it is the perfect way to use any leftover rosemary you may have from your summer garden or if you happened to buy too much from the store.  

    If you love this recipe, don't forget to check out garlic infused olive oil too.

    Jump to:
    • What You'll Learn In This Recipe
    • Ingredients You Need
    • How To Make This Recipe
    • How To Use Rosemary Infused Olive Oil
    • Expert Tips
    • Recipe FAQs
    • Infused Rosemary Oil (2 Ingredients)

    What You'll Learn In This Recipe

    • How to properly hot infuse olive oil.
    • The best way to achieve a potent and delicious rosemary flavor.
    • Ideas for how to use infused rosemary oil in your home kitchen.

    If you’re interested in learning everything there is to know about purchasing, tasting, and cooking with extra virgin olive oil, sign up for my four-day email series to become an expert.

    Ingredients You Need

    Let's break down the ingredients you will be using for this rosemary infused oil.

    rosemary infused olive oil ingredients with labels.

    Extra Virgin Olive Olive: There are an extensive amount of misconceptions and a lack of knowledge when it comes to extra virgin olive oil. In my time studying in Italy, this was one of the most important things I learned. 

    Extra virgin olive oil is olive oil that comes from the first, cold press of the olives. For the oil to qualify as extra virgin, it also has to have an acidity of less than 1%. 

    The best extra virgin olive oils are made from olives that are crushed within 24 hours of harvesting. 

    Although I recommend using a higher quality extra virgin olive oil for this recipe, this rosemary olive oil infusion will still work with a lower quality extra virgin olive oil.

    The beauty of having rosemary as the infused ingredient is that its strong flavor will hide the taste of lesser-quality oil if one is used which is great for minimal waste.

    Fresh Rosemary: The rosemary used in this recipe must be fresh. Dried rosemary will not work for this, and your oil will not have the strong rosemary flavor that you achieve with fresh rosemary.   

    It is important that if you wash your rosemary before using it in this recipe, be sure to dry it thoroughly. Otherwise, your oil will pop and splatter when heated up.

    How To Make This Recipe

    With a further understanding of the two ingredients being used, let's move on to the process of infusing olive oil with rosemary.

    numbered photo showing rosemary and olive oil in a pot.

    1. The first step is to combine the extra virgin olive oil with ½ ounce (14 grams) of rosemary in a saucepan.

    numbered photo taking the temperature of rosemary infused olive oil.

    2. Heat this mixture at medium-high until it reaches 230°F (110°C). Use an instant-read thermometer to monitor the temperature of your oil. Once this temperature is reached, shut off the heat immediately. 

    This is the process of hot infusion. Hot infusion essentially slowly heats the oil and the rosemary, thus releasing many of the nutrients, aromas, and key flavors of the plant. The nice part about this process, when infusing with rosemary, is that there’s no issue leaving the rosemary on the stem. 

    You want to avoid bringing the oil higher than the temperature I have listed because you risk burning both the rosemary and the oil which will ruin the flavor of your rosemary infusion. 

    numbered photo removing rosemary from a pot of olive oil.

    3. Once you’ve shut off the heat, remove the saucepan from the heat and let it cool until it reaches 120°F (50°C). After the oil has cooled down to this temperature, remove the rosemary from the saucepan. 

    While it is extremely important to check the temperature from going too high, you can be less strict about the temperature dropping below 120°F (50°C). 

    Be sure to remove all of the used rosemary and dispose of it before moving on to the next step.

    Now that your oil has cooled and your first batch of rosemary is removed, you can repeat this process two more times with the remaining amounts of rosemary. Add in ½ an ounce, or 14 grams, at a time, then heat and cool your oil as instructed in steps one and two.  

    It is important to repeat the process to completion three times because each time you repeat the infusion process, you can extract and amplify more and more of that rosemary flavor.

    I found that the first and second infusions produced a disappointingly mild rosemary flavor, but after the third infusion, it became a rosemary flavor bomb.

    numbered photo straining rosemary olive oil into a bottle.

    4. Now that you have the lovely rosemary flavor infused into your extra virgin olive oil, let your oil cool until it reaches room temperature. Once it has cooled, it is best to store it in a sterilized, dark-colored bottle with a sealed lid. My suggestion is to use whatever bottle your extra virgin olive oil came in. 

    It is important to note that there are a handful of factors that could damage the quality and shelf life of your rosemary oil.

    Temperature fluctuations, time, and exposure to light are the main enemies of the quality of extra virgin olive oil. With this in mind, I suggest storing your olive oil infusion in a cool space away from light.

    How To Use Rosemary Infused Olive Oil

    Below are some of the ways and suggestions I have for how to use your rosemary olive oil. These are just some of the endless dishes and uses of this infused olive oil with rosemary. 

    • Rosemary olive oil is delicious when used to roast vegetables or potatoes. You could take a balsamic brussel sprout recipe and elevate it by swapping regular extra virgin olive oil for rosemary-infused oil. 
    • This is also an excellent way to add flavor to a chicken marinade. Instead of having the added texture of bits and pieces of rosemary, you can now have the lovely rosemary flavor spread evenly and smoothly over your chicken.
    • If you’re looking for ways to elevate your aioli or dipping sauce game, this infused rosemary oil may be your new best friend. 
    • Rosemary and vegetables pair beautifully. This makes rosemary oil a great ingredient to use when making a salad dressing such as a simple vinaigrette. 
    • Try dipping homemade bread into the rosemary oil for a simple appetizer.
    • This is the perfect way to make a rosemary-inspired focaccia bread without the worry of burning fresh rosemary.
    • Rosemary-infused extra virgin olive oil is great for drizzling over a homemade pizza.
    • Rosemary and beef pair great together, so adding a few drops of this infused oil on top of a nice steak, braised beef, or tri-tip is a great way to elevate your meal. 

    Expert Tips

    • The infused olive oil should have a shelf life of over 2 months. With this being said, if you notice any signs of mold, fermentation (bubbling, cloudiness, or sliminess), foul odor, or discoloration, discard it immediately without tasting or using it.
    • It is essential not to get lazy when you’re infusing. This means that as much as you may want to infuse all of your rosemary at once, the flavor effect will not be the same as if you do it in batches. 
    • Be sure to keep in mind how powerful your oil is with the rosemary flavor when using it. A little goes a long way with adding flavor, so be sure to gauge that when adding it to various recipes.
    • As with all canning and infused oil recipes, there is a chance that botulism could occur. Because of this, take as many precautions recommended by the CDC as possible when you are infusing oils at home. 

    Recipe FAQs

    Can I cook with rosemary infused olive oil?

    Yes, it's perfect to cook with. This oil is lovely for vegetable dishes, meats, homemade breads, pastas, and many other cooked dishes.

    How do I buy a high-quality bottle of extra virgin olive oil?

    To purchase a high-quality bottle of extra virgin olive oil, make sure that it expressly states 'extra virgin' on the label. This will ensure you that it is a high-quality first-press oil with less than 1% acidity. 

    The bottle may indicate ‘first press’ or ‘cold pressed’ to guarantee it is extra virgin olive oil.

    Look for a harvest date. This will show you when the olives were harvested from the fields. Ideally, it should be less than one year from the date you’re purchasing the oil.

    Even after verifying that your oil is extra virgin olive oil, you will still have to taste the oil to truly understand the quality and the flavor you will get out of it.

    What's your favorite extra virgin olive oil?

    I prefer extra virgin olive oil with a lighter taste for infused rosemary oil.

    Do I have to repeat the infusion process three times?

    Yes. While it may seem like you will get the same result out of infusing the oil one time with all of the rosemary, repeating the process with ⅓ of the rosemary at a time extracts the maximum rosemary flavor from the plant. Additionally, the total infusion time and process with the oil is longer, therefore amplifying the flavors you get out of it.

    rosemary olive oil in a glass jar next to a plate of rosemary.

    Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.

    rosemary olive oil in a glass jar.

    Infused Rosemary Oil (2 Ingredients)

    With just two ingredients, you can elevate a countless number of dishes with this rosemary-infused olive oil. This process will take a simple and plain-tasting olive oil and pack it with a lovely rosemary flavor.
    Author: Jessica Mode
    5 from 1 vote
    Print Recipe Pin Recipe
    Active Time 18 minutes mins
    Cook Time 12 minutes mins
    Cooling Time 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs
    Course Main Course
    Cuisine Italian
    Servings 16.9 ounce (500 ml) bottle
    Calories 130 kcal

    Equipment

    • saucepan
    • instant read thermometer
    • tongs

    Ingredients
      

    • 16.9 ounces (500 ml) extra virgin olive oil
    • 1 ½ ounces (42 grams) fresh rosemary divided

    Instructions
     

    • Heat extra virgin olive oil and ½ ounce (14 grams) rosemary in a saucepan over medium high heat until it reaches 230°F (110°C) on an instant read thermometer. Remove from heat, and allow the oil to cool until it reaches 120°F (50°C) on an instant read thermometer. Once cooled, remove and discard the rosemary.
    • Add in an additional ½ ounce (14 grams) rosemary. Repeat the heating and cooling process two additional times, removing and adding the remaining ½ ounce (14 grams) rosemary for the last batch.
    • Allow oil to cool to room temperature. Strain and discard rosemary.
    • Store in a sterilized dark-colored bottle with a sealed lid (you can reuse the bottle the oil came in) away from light and heat.

    Notes

    Shelf Life: The infused olive oil should last for 2+ months. If there are any signs of mold, fermentation (bubbling, cloudiness, or sliminess), foul odor, or discoloration, discard it immediately without tasting or using it.
    As with all canning and infused oil recipes, there is a chance that botulism could occur. Because of this, take as many precautions recommended by the CDC as possible when you are infusing oils at home. 
    While it may seem like you will get the same result out of infusing the oil one time with all of the rosemary, repeating the process with ⅓ of the rosemary at a time extracts the maximum rosemary flavor from the plant. Additionally, the total infusion time and process with the oil is longer, therefore amplifying the flavors you get out of it.

    Nutrition

    Serving: 0.5ounces (15 ml)Calories: 130kcalCarbohydrates: 0.3gProtein: 0.04gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1mgPotassium: 9mgFiber: 0.2gVitamin A: 38IUVitamin C: 0.3mgCalcium: 4mgIron: 0.2mg
    Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!
    « Infused Garlic Oil (2 Ingredients)
    Italian Focaccia Bread »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Jessica! Here, you'll find delicious & fresh recipes that will help you learn to master a new skill in the kitchen!

    More about me →

    Summer Recipes

    • Pesto turkey burgers on ciabatta bread.
      Pesto Mozzarella Turkey Burgers
    • feta cheese squares garnished with herbs on a serving platter.
      Marinated Feta Cheese Appetizer
    • fourth of July charcuterie board.
      Red, White, and Blue 4th of July Charcuterie Board
    • toothpick appetizer skewers on pink background.
      15 Easy No Cook Appetizer Skewers

    Summer Desserts

    • chewy M&M sugar cookies on pink background.
      Soft & Thick M&M Sugar Cookies
    • oreo cookie ice cream in a small serving bowl next to gold spoon.
      Oreo Cookie Ice Cream (6 Ingredients)
    • vanilla ice cream with rainbow sprinkles on ice cream cone.
      Birthday Cake Ice Cream
    • shortbread cookie cake topped berries in the shape of the letter P.
      Shortbread Letter Cookie Cake With Berries

    Footer

    ↑ back to top

    About

    Learn About Us
    Privacy Policy
    Accessibility Statement

    Disclaimer
    Terms of Use

    Newsletter

    Sign Up for weekly emails and updates

    Contact

    Contact Us
    Work With Us

    As an LTK & Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Homebody Eats

    4 shares