I love the scent and flavor of rosemary. It is a very versatile herb and can be used for cooking, and lotions and potions.
In my quest to find ways to use this fragrant herb, I came across a DIY oil infusion that reminded me of a family gathering at a wonderful Italian restaurant. While we were waiting for our meal to be delivered, they served us this wonderful homemade crusty bread and a very tasty dipping oil (I ate so much I could not eat my food when it arrived).
I had already been playing around with infusing my own oil, so I decided this was the perfect time to give it a real go. I thought of using all the spices for the dip in one oil, then decided I would use the rosemary infused oil for more than just dipping bread, so I decided to make the oil with rosemary and add the other ingredients after.
So I am going to share with you today how I infused the oil, it really is very simple and I wish I had tried this a long time ago. Keep in mind, you can infuse your oil with a great number of things.
First you will need to set up a double boiler system. You can create your own by setting a class bowl with a rim around it on top of a sauce pan that it will sit safely on. Put a water in the sauce pan and set the bowl on top, making sure that the bowl is above the water level in the pan at least by an inch.
Now you will need:
2 cups olive oil
1 cup rosemary
Glass Jar (large enough to hold 2 cups olive oil)
Add 1 cup olive oil to the glass bowl you have already set on the sauce pan. It is said that a high quality extra virgin olive oil works best, I used what I had on hand which was not an expensive oil.
Next, add 1 cup rosemary and make sure it is covered in the olive oil and there is a little extra olive oil to allow for the rosemary to expand (as it will when it absorbs the oil). If there is no extra olive oil, you can just add another 1/4 a cup.
Now we are going to start to heat the mixture. We just want it to become warm, NOT HOT. You will begin to smell the rosemary and that is when you will turn the heat off and put a lid over the glass bowl.
Let the bowl sit for 2 hours, this allows time for the rosemary to infuse and time for the oil to cool enough to handle it.
After it sets for the recommended time, strain the oil into the jar. Lay a cheese cloth over the strainer, set the strainer atop the jar and poor the oil into the cheese cloth which will slowly drip into the jar.
Note: you may choose to use a container with a larger opening to strain the oil into and then transfer to your jar, depending on the width of the opening of the jar you have chosen to use.
If you would like a stronger oil, you can simply add more rosemary to your already prepared oil and repeat the process.
And last, once the prepared oil has been transferred into you jar, add the remaining oil to the jar. Do not shake to combine, stir gently.
And now your oil is ready.
If you try this recipe and love it as much as I do, please leave a comment below.
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