Rosemary Olive Oil

Fresh herbs are easy to track down at the farmers’ market. Steep a few sprigs in some olive oil, and you have a wonderfully fragrant finishing oil for winter soups, salads and steamed vegetables.
By | January 25, 2016


Yields 2 cups


2 cups olive oil
1 bunch rosemary, dried 


Place 2 or 3 (6-inch) sprigs of rosemary in each bottle you plan to use.

In a small (1- to 2-quart) saucepan, combine the olive oil and the rest of the rosemary. Bring the oil up to 180°, then remove it from the heat and let it cool to room temperature, about 1 hour. 

Use a funnel to carefully transfer the oil to the bottles, leaving the rosemary sprigs behind. Seal the bottles and store in a dark pantry for up to 6 months. The oil will take on a stronger rosemary flavor as it sits, reaching peak flavor after a couple weeks of storage. 

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