I always have a bottle of rosemary oil in my kitchen. It is my go-to ingredient when I roast chicken or root vegetables. It's even good on popcorn! Rosemary oil also makes a beautiful food gift.
- 1 cup extra-virgin olive oil
- 1/4 cup fresh rosemary leave, stripped off of any woody stems
This rosemary oil has a deep green color and is richly aromatic with a savory taste.
I'm not a big fan of dried rosemary because the leaves take on the texture of pine needles. But I love the aroma and flavor of the fresh leaves. Rosemary oil and rosemary salt are my favorite ways to preserve this herb.
Can you make rosemary oil with dried rosemary? Yes, but don't bother - the result won't be nearly as delicious.
The best method for making rosemary oil is to use a slow cooker, but if you don't have one of those there is a stovetop method that is almost as good.
It's best not to wash the rosemary if you've picked it from a plant that has not been chemically sprayed. But if you do rinse the rosemary off, be sure to dry it completely before making the oil.
It is not necessary to strip the leaves from the rosemary branches for either method, but do lightly crush the sprigs by gently rubbing them between your clean hands. This begins to release the wonderful scent of the herb.
Stovetop Rosemary Oil
- 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 - 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 away from direct light or heat at room temperature for up to 2 months, or in the refrigerator for 6 months.
Slow Cooker Rosemary Oil
- This method may seem counterintuitive if, like me, you're used to the instruction to avoid exposing aromatic fresh herbs to high heat and to keep them covered while they are infusing. But it works beautifully!
- Place the fresh rosemary into 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 away from direct light or heat at room temperature for up to 2 months, or in the refrigerator for 6 months.