Rosemary Infused Olive Oil Mold

Many people leave the rosemary leaves in the oil for a decorative touch.

Rosemary infused olive oil mold.

Make a delicious oil infused with the bright scent and fresh lemon flavor of rosemary on the stove or in a crockpot. I used the back of the knife to bruise the leaves in order to infuse more flavor into the oil. Turn off the heat and let the rosemary infuse in the oil for 1 hour. Cut enough fresh rosemary to fill your mason jar.

Decide whether you want to strain the rosemary out of the oil. Place the jar in a sunny window for about a month. Avoid using any water in the olive oil infusion as even a small amount of water can harbor bacteria which can cause botulism 2 to dry fresh rosemary place the herbs in the sun or dry the rosemary in a food dehydrator until all moisture is removed. The only thing i did slightly differently was to use use fresh rosemary without drying it only bc i was a little impatient.

If you have fresh rosemary dry it first as the moisture in fresh rosemary can cause the oil to spoil quickly. Secure the lid on the jar. This makes a great dipping oil for bread a tasty salad dressing and delicious when sauteeing meat or grilling veggies. Remove from the heat and cool to room temperature.

Transfer the sprigs to a bottle or cruet. Pack the clean mason jar with the clean rosemary. 1 cup extra virgin olive oil. Add 1 cup dried rosemary.

Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat about 5 minutes. If you prefer to strain the olive oil however simply pour the oil through a strainer into a clean jar or bottle. Wash the rosemary in water and allow to completely dry. 1 4 cup fresh rosemary leaves stripped off of any woody stems steps to make it.

You now have finished infusing olive oil with rosemary.