Rosemary Infused Olive Oil Recipe


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Herb infused olive oil isn’t just a delicacy for a restaurant meal; it’s easy to make at home! With a little bit of patience, you can develop a flavorful oil perfect for dipping with your favorite bread, drizzled over fresh vegetables, and for use in salad dressings.

Ingredients

1 16-ounce bottle of organic extra virgin olive oil
6 fresh rosemary sprigs (about 5 inches long)
1 tablespoon whole peppercorns
½ tablespoon garlic powder

Directions

Wash the rosemary sprigs and dry them thoroughly. They can be dried by heating them in the oven on a low heat setting, or in a food dehydrator. To dry rosemary sprigs in the oven, bake at 175 degrees for 1 to 1 ½ hours, until the rosemary leaves are brittle. While the rosemary is drying, crush the peppercorns with a mortar and pestle to release the flavors.

When the rosemary is completely dry, gently press in a mortar and pestle to expel natural oils from the herbs. Add the rosemary sprigs, garlic powder, and crushed black pepper to a clean glass jar that has a tight top (like a cork stopper).

Using a funnel, pour the olive oil into the jar over the herbs and spices. Seal the jar tightly and store for one week in a cool, dark place (like the pantry). During this time, the oil will infuse.

After opening, store in the refrigerator. The oil will keep for up to one month.

 

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