HANDY ESSENTIALS: ROSEMARY INFUSED OLIVE OIL

Handy Essentials: Rosemary Infused Olive Oil image

You can infuse olive oil with just about any herbs. I selected rosemary because there so many things that you can use it in. Rosemary Infused olive oil is a handy item to have in your kitchen. It can be used in a variety of recipes, including chicken, veggies and, a great dipping oil for bread. Making your own does not take a lot of time or effort, and it tastes so much better than the infused oils you find at the grocer; plus, it is less expensive. So, you ready... Let's get into the kitchen

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 3

Ingredients

PLAN/PURCHASE
1/2 cup(s) good olive oil, extra virgin va
1 - 2 tablespoon(s) fresh rosemary, leaves stripped from the stems

Steps:

PREP/PREPARE
Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If you store it in a cool place away from sunlight, it will last about 4 - 6 weeks. If you store it in the fridge, it will last 2 - 3 months. Just remember that olive oil, when placed in the fridge will solidify, so you will need to bring it back to room temperature before using it.
Do not use aluminum pans or non-coated cast iron, the saucepan should be made of a non-reactive material, such as stainless, coated cast iron, glass, or ceramic.
The Rosemary You can use fresh or dried rosemary; however, you will get richer, fuller rosemary flavor if you choose fresh. As a matter of fact, you can use any spice, or combination of spices you wish. If you wash the rosemary leaves, they must be completely dry before using. Any water left in the oil will cause it to spoil.
Gather your ingredients (mise en place).
Strip the leaves off the rosemary and discard the stems.
The stems will add a woody taste to the oil, and while it is not disagreeable, I just want pure rosemary.
Add the oil to a small saucepan, then lightly crush the rosemary leaves in your hand and add them to the oil (lightly crushing helps them to release their oils).
Allow the oil to warm up over low, low heat. Do not bring it to a boil, just keep it under a simmer.
Leave on heat for about ten minutes, then remove from the burner and let sit for about an hour. Longer for a more intense flavor.
Strain and place in a non-reactive jar until needed.
PLATE/PRESENT
Use anywhere a good olive oil is needed. Enjoy.
Keep the faith, and keep cooking.