Rosemary Infused Olive Oil Mold

Make a delicious oil infused with the bright scent and fresh lemon flavor of rosemary on the stove or in a crockpot.

Rosemary infused olive oil mold.

Wash the rosemary in water and allow to completely dry. Secure the lid on the jar. Great for roasts and potatoes. Fill the jar with olive oil until the rosemary is completely covered.

Strain the infused oil into a clean jar. Avoid using any water in the olive oil infusion as even a small amount of water can harbor bacteria which can cause botulism 2 to dry fresh rosemary place the herbs in the sun or dry the rosemary in a food dehydrator until all moisture is removed. Decide whether you want to strain the rosemary out of the oil. Pack the clean mason jar with the clean rosemary.

1 cup extra virgin olive oil. Transfer the sprigs to a bottle or cruet. Add 1 cup dried rosemary. I used the back of the knife to bruise the leaves in order to infuse more flavor into the oil.

If you have fresh rosemary dry it first as the moisture in fresh rosemary can cause the oil to spoil quickly. Remove from the heat and cool to room temperature. You now have finished infusing olive oil with rosemary. 1 4 cup fresh rosemary leaves stripped off of any woody stems steps to make it.

Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat about 5 minutes. This makes a great dipping oil for bread a tasty salad dressing and delicious when sauteeing meat or grilling veggies. Many people leave the rosemary leaves in the oil for a decorative touch. Cut enough fresh rosemary to fill your mason jar.

Place the jar in a sunny window for about a month.