Handy Essentials Rosemary Infused Olive Oil Recipes
ROSEMARY GARLIC INFUSED OLIVE OIL
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
Provided by Krystal
Categories 100+ Everyday Cooking Recipes
Time P7DT5m
Yield 24
Number Of Ingredients 3
Steps:
- Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg
FRESH HERB INFUSED ROSEMARY OIL
Make a delicious oil infused with the bright scent and fresh lemon flavor of rosemary on the stove or in a crockpot. Great for roasts and potatoes.
Provided by Leda Meredith
Categories Ingredient
Time 1h5m
Yield 16
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Use a heavy pot that heats evenly. Avoid aluminum and non-enameled cast iron. Place the rosemary in the pot and pour the oil over it.
- Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.
- Turn off the heat and let the rosemary infuse in the oil for 1 hour.
- Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar for this recipe). Cover tightly and store in the refrigerator, for up to 10 days.
- Place the fresh rosemary in your slow cooker and cover with the oil. Cook on the high setting uncovered for 1 hour.
- Turn off the slow cooker and let the oil cool to room temperature.
- Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar).
- Cover tightly and store in the refrigerator, for up to 10 days.
- Enjoy.
Nutrition Facts : Calories 120 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 14 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g
ROSEMARY-INFUSED OIL
Provided by Giada De Laurentiis
Number Of Ingredients 0
Steps:
- Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.
ROSEMARY INFUSED OIL
I bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. Found this recipe by Giada De Laurentiis on Foodtv.com. It is delicious on roasted or grilled veggies and in salad dressings.
Provided by Dawnab
Categories < 60 Mins
Time 35m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine the oil and rosemary in a heavy small saucepan.
- Cook over medium-low heat for about 5 minutes.
- Remove from the heat and let cool to room temperature.
- Transfer the sprigs to a 4-ounce bottle or cruet.
- Add the oil and seal the lid.
- Refrigerate for up to 1 month.
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