Rosemary Infused Olive Oil Recipe

by Melissa Chichester

Rosemary 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.


Rosemary Infused Olive Oil


  • Mortar and Pestle, Funnel, Glass Jar


  • 2 cups Extra Virgin Olive Oil
  • 6 sprigs Fresh Rosemary about 5 inches long
  • 1 tbsp Whole Peppercorns
  • 1/2 tbsp Garlic Powder


  • Wash the rosemary sprigs.
  • Dry rosemary sprigs in oven, bake at 175 degrees for 1 to 1 ½ hours, until the rosemary leaves are brittle.
  • Gently press the dry rosemary in a mortar and pestle to expel natural oils from the herbs.
  • Crush the peppercorns with a mortar and pestle to release the flavors and set a side.
  • Add the pressed rosemary sprigs, crushed peppercorns and garlic powder 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.