Homemade Rosemary-Infused Oil
This recipe makes a basic rosemary-infused oil often used in cooking (such as for dipping bread or drizzling on roasted vegetables) or sometimes for massage.
Ingredients:
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1 cup (approx. 240 ml) of high-quality carrier oil (e.g., olive oil or grapeseed oil)
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3-4 fresh rosemary sprigs
Instructions:
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Prepare the Rosemary: Thoroughly wash the rosemary sprigs and pat them completely dry. This step is crucial to prevent bacterial growth.
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Heat the Oil (Slow Method):
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Place the rosemary sprigs in a small, heavy-bottomed saucepan.
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Pour the oil over the rosemary, ensuring the sprigs are fully submerged.
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Heat the pan on the lowest setting for 5–10 minutes. The oil should be warm, but do not let it reach a simmer or boil, as high heat can alter the oil’s properties and burn the rosemary.
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Steep the Oil:
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Turn off the heat and leave the rosemary in the oil as it cools completely (about 1–2 hours). For a stronger flavor or scent, you can let it steep for up to 24 hours in a cool, dark place.
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Strain and Store:
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Strain the oil through a fine-mesh sieve or cheesecloth into a clean, sterilized glass jar. Discard the rosemary sprigs.
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Seal the jar with a tight-fitting lid.
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Label the jar with the date it was made. Store the infused oil in the refrigerator and use it within 1–2 months. If you notice any signs of spoilage, such as mold or an off smell, discard it immediately.
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