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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.

Here's what you'll need...

You'll Need:

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


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.

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