Rosemary Oil Recipes

ROSEMARY-INFUSED OIL

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.

FRESH HERB INFUSED ROSEMARY OIL

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.

ROSEMARY GARLIC INFUSED OLIVE OIL

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.

ROSEMARY OIL

Steps:

• Shake off excess dirt from rosemary.
• No water on herbs!
• Put rosemary into a 2 cup (1 pint) bottle.
• Cover with 2 cups of olive oil and seal.
• Keep refrigerated.
• Strain and put into a pretty bottle.
• Use for salads and cooking, dipping fresh crusty bread into.
• Or use in place of where you would use olive oil.
• Health Update: Homemade Flavored Oil Alert.
• If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oils at home, keep them refrigerated and toss after 3 days.
• Herbs and oils are both low-acid (pH
• Avoid making flavored oil that is potentially dangerous. Ideal conditions for the unwanted growth of Celsius botulinum include low acid environment (usually pH>4.6), anaerobic (oil provides an anaerobic environment), with enough available water and room temperatures.
• These bacteria are found very commonly in soil, water and air. Surrounding these low-acid foods with oil creates an oxygen-free environment (anaerobic) that is perfect for the growth of the bacteria and formation of its toxin (poison). The safe and recommended method for making flavored oil follows:.
• Herb Flavored Oil - Cold Infusion Method.
• Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb.
• 1-2 cups green herbs.
• 1 cup oil (olive oil, walnut oil, etc.).
• In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
• Add herbs and push under boiling water with a long handled spoon.
• Return water to a boil and blanch herbs, covered, for 5 minutes.
• Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
• Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
• Place herbs in a blender and add oil. Puree until smooth.
• Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
• Pour strained oil into a pre-sterilized glass bottle. Cover tightly and refrigerate; use within 3 days.

ROSEMARY AND OLIVE OIL RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, combine the almond flour, salt, pepper, and rosemary.
• Add the olive oil and mix thoroughly with a fork.
• Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
• Form the dough into a round, flattening the top and bottom as evenly as possible.
• Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between ¼- and ⅛-inch (6- and 3-mm) thick.
• Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
• Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
• If desired, use the blunt end of a skewer to poke holes in each of the crackers.
• Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
• Bake for 15-20 minutes, flipping halfway, until golden brown.
• Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
• Enjoy!

ROSEMARY OIL

Steps:

• Put the oil and rosemary in a med saucepan and let simmer over a low heat until the rosemary gets crispy.
• Drain oil and pour through a coffee filter.
• Let it cool completely before you bottle it.
• I keep mine on the counter next to the stove because I use it all the time. If you don't think you'll use it that much, I suggest that you refrigerate it, or it will go rancid in about a month.
• BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
• To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
• I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
• Be careful and enjoy.