Fresh Herb-Infused Rosemary Oil
A versatile rosemary-infused olive oil, perfect for enhancing roasts and potatoes, can be prepared using either a stovetop or slow cooker method.
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Instructions
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For the stovetop method: Combine 1/4 cup fresh rosemary leaves and 1 cup extra-virgin olive oil in a heavy pot.
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Warm the oil over low heat for 5 to 10 minutes, ensuring it does not simmer.
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Turn off heat and allow the rosemary to infuse for 1 hour.
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For the slow cooker method: Place 1/4 cup fresh rosemary and 1 cup extra-virgin olive oil in a slow cooker.
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Cook uncovered on the high setting for 1 hour, then turn off and cool completely.
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Strain the infused oil into a clean, dry glass container, cover tightly, and refrigerate for up to 10 days.