How to Make Rosemary-Infused Olive Oil

I love a simple salad with olive oil as the dressing. And although I really enjoy infused olive oils from a fancy place near where I live, it can get expensive! So sometimes I like to make my own infused olive oil at home.

Especially rosemary-infused olive oil. I love the taste and smell of rosemary, and rosemary-infused olive oil is fantastic on salads! So I’m walking you through how I make mine at home in small batches.

Supplies used

• Fresh rosemary cuttings
• 100% extra virgin olive oil
• Pan & stove
• Strainer
• Small storage container

Step 1: Cut & wash rosemary sprigs

First take a few rosemary cuttings from your garden. I took just enough to fill the bottom of the pan. Then I washed the thoroughly in the sink to get off excess dirt, cobwebs, bugs, etc. I patted them dry afterward.

Step 2: Add to a pan with olive oil

Next I trimmed the cuttings roughly in half so that they would fit in my small pan. I added about 3/4 cup of olive oil to the pan because I don’t like making more than I can use in a week or two. Remember that your kitchen isn’t a sterile environment. Whenever I make homemade things like this, I don’t do so in bulk.

Next I put my burner on the lowest possible setting and let the olive oil heat up only slightly. I left it there for about a half hour, stirring occasionally. You don’t want this to boil or even bubble at all. Olive oil’s smoke point is pretty low, and its taste will definitely decline if you let it get too hot.

Step 3: Strain, cool, & store

After about a half hour, I strained the olive oil into a small glass container and let it cool. Then I popped a lid on and stored it in the fridge. I do recommend shaking it up before use! Enjoy!

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