Rosemary Oil – a delicious recipe with olive oil, rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the oil and rosemary in a med saucepan and let simmer over a low heat until the rosemary gets crispy.
2
Drain oil and pour through a coffee filter.
3
Let it cool completely before you bottle it.
4
I keep mine on the counter next to the stove because I use it all the time. If you don't think you'll use it that much, I suggest that you refrigerate it, or it will go rancid in about a month.
5
BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
6
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
7
I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
8
Be careful and enjoy.
1070
kcal
Calories
120
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 2 cups olive oil, 1 ounce fresh rosemary.
Yes, Rosemary Oil falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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