Rosemary Infused Oil – OVEN METHOD
A simple ‘two ingredient’ infusion method to give your dishes a touch of freshness.
Herb-infused olive oil is fantastic for making a dressings , drizzling over a dish, or simply a dip for artisan bread.
I recommend you don’t use dried rosemary as the result won’t be nearly as delicious. That being said, when using fresh herbs, make sure your plant material is completely dry before you make your infusion. theres no need to to strip the leaves from the rosemary branches, but do lightly crush the sprigs by gently rubbing them between your palms. This begins to release the wonderful scent of the herb.
You’ll need only two Ingredients for this one:
- Fresh rosemary. (Dried)
- Enough extra virgin olive oil to cover.
Proceed to make :
Place herbs and oil into oven proof glass or ceramic dish and heat the mixture at a low heat (100-140 degrees F) for 3-5 hours. Cool the mixture then pour through a cheesecloth lined strainer into a bowl with a spout.
Then:
- Place the rosemary in your chosen infusion vessel.
- After the infusion process is complete, strain carefully, bottle, seal, label, and store in fridge.
- Enjoy!
