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.
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.
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.