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A small bottle of rosemary olive oil, with some bread in the background.
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5 from 11 votes

Rosemary Olive Oil

Step-by-step instructions for making rosemary olive oil in your own kitchen.
Prep Time2 minutes
Cook Time10 minutes
cooling time1 hour
Total Time1 hour 12 minutes
Course: Condiment, ingredient
Cuisine: Any
Keyword: Rosemary Olive Oil
Servings: 8
Calories: 120kcal
Author: Susan Pridmore

Equipment

  • Small, heavy bottomed pot
  • Small strainer

Ingredients

  • ½ cup extra virgin olive oil of a good quality
  • 2 tablespoons fresh rosemary

Instructions

  • Wash and thorough dry the rosemary leaves. Leave them as is or chop. I like to chop them to release more of the natural oil in the rosemary, but you can leave them whole. You can also leave them on their woody stems, although that can add a little bitterness to the oil, IMO.
    Pro-tip: If there's water left on the leaves, this can spoil the oil.
  • Place the rosemary in a small pot, and pour the olive oil over it. Warm it over low heat for 10 minutes. Do not simmer, as this can degrade the quality of the oil.
  • Remove from the heat, and cool for 1 hour.
  • Strain the leaves from the olive and pour into a clean, dry jar. Seal and refrigerate for up to 2 weeks.

Nutrition

Serving: 1tablespoon | Calories: 120kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 13.5g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 9.9g | Sodium: 0.4mg | Potassium: 3.5mg | Fiber: 0.1g | Vitamin A: 14.6IU | Vitamin C: 0.1mg | Calcium: 1.7mg | Iron: 0.1mg