Best Rosemary Infused Oil Recipes

ROSEMARY GARLIC INFUSED OLIVE OIL

Steps:

• Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

ROSEMARY-INFUSED OIL

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

ROSEMARY INFUSED OIL

Steps:

• Combine the oil and rosemary in a heavy small saucepan.
• Cook over medium-low heat for about 5 minutes.
• Remove from the heat and let cool to room temperature.
• Transfer the sprigs to a 4-ounce bottle or cruet.
• Add the oil and seal the lid.
• Refrigerate for up to 1 month.

POPCORN WITH ROSEMARY INFUSED OIL

Steps:

• Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.
• Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.

POPCORN WITH ROSEMARY INFUSED OIL

Steps:

• Stir in popcorn kernels and 1/2 cup of the oil in a heavy large pot; cover and cook over medium heat until kernels have poped, shaking the pot halfway through cooking, about 3 minutes.
• Immediately transfer the popcorn to a large serving bowl; toss the popcorn with the remaining 2 tablespoons oil.
• sprinkle with salt, to taste, and serve.
• Rosemary Infused Oil:Combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes.
• Remove from heat and let cool to room temperature; transfer the sprigs to a 4-ounce bottle or crute; add oil and seal with lid; refrigerate for up to 1 month.

POPCORN WITH ROSEMARY-INFUSED OLIVE OIL - GIADA DE LAURENTIIS

Steps:

• In a large, heavy pot, stir the popcorn kernals and 3 Tbsp rosemary-infused olive oil. Cover and cook over medioum high heat until kernals have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large bowl, toss with 1 Tbsp rosemary-infused olive oil. Sprinkle w/ salt to taste & serve. Optional: While popcorn is popping on stove, bake 3 more sprigs of rosemary at 350 for about 3 minutes. Chop finely and toss it with the popped popcorn, olive oil & salt at the end.

SLOW COOKER ROSEMARY OR BASIL INFUSED OIL

Steps:

• Place the oil and the rosemary (or basil) in the insert of the slow cooker.
• Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
• Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
• When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
• The oil may cloud under refrigeration, but it will become clear again at room temperature.

OLIVE OIL INFUSED WITH PORCINI AND ROSEMARY

Steps:

• Place mushrooms in strainer. Rinse under hot water. Drain well. Pat mushrooms dry. Combine mushrooms, oil and rosemary in heavy medium saucepan. Cook over low heat until thermometer inserted into oil registers 180°F, about 8 minutes. Remove from heat. Cover; cool to room temperature, about 2 hours. Divide mixture among bottles. Seal lids. Refrigerate up to 3 weeks.

POPCORN WITH ROSEMARY INFUSED OIL

Steps:

• Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes Immediately transfer the popcorn to a large serving bowl Toss the popcorn with the remaining 2 tablespoons oil Sprinkle with salt, to taste, and serve.

ROSEMARY-INFUSED OLIVE OIL - GIADA DE LAURENTIIS

Steps:

• In small saucepan, combine oil & rosemary. Cook over low heat until a thermometer reaches 180 F, about 5 minutes. Remove and let cool to room temp. Transfer the sprigs to a bottle, then add the oil. Seal and refrigerate up to 1 month

ROSEMARY-INFUSED OIL

Steps:

• Combine the oil and rosemary in a heavy small saucepan Cook over medium-low heat for about 5 minutes Remove from the heat and let cool to room temperature Transfer the sprigs to a 4-ounce bottle or cruet Add the oil and seal the lid Refrigerate for up to 1 month

POPCORN WITH ROSEMARY-INFUSED OIL

Steps:

• Rosemary-Infused Oil: In a small, heavy saucepan, combine the oil and rosemary. Cook over low heat until a thermometer inserted into the oil reaches 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about two hours. Transfer the sprigs to a 4-ounce bottle or another small container, then add the oil. Seal the lid and refrigerate up to 1 month. Popcorn with Rosemary-Infused Oil: makes 8 cups In a large, heavy pot, stir the popcorn kernels and 3 tablespoons of the rosemary-infused oil. Cover and cook over medium-high heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. While the popcorn is cooking place 3-5 fresh sprigs of rosemary on a baking sheet in a 350 degree oven for about 3 minutes, or until lightly toasted, remove from oven and finely chop. Immediately transfer the popcorn to a large bowl. Toss the popcorn with the remaining tablespoon of oil. Sprinkle with salt and chopped rosemary to taste.

HANDY ESSENTIALS: ROSEMARY INFUSED OLIVE OIL

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.