Rosemary Infused Olive Oil
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- Posted by kristina at 6:54 PM GMT+0000
Making flavored oils is easy, and they can add a lot to your cooking. Use them instead of herbs, and you can add flavor to vegetables and meats. They make great bases for salad dressings, marinades, and sauces.
Olive oil makes a good infusion base for some herbs, but tends to go more quickly than other light, tasteless oils like safflower and canola. Make sure you keep your infused oils refrigerated.
Olive oil will last about a month; other oils will stay fresh for about two months.
Here is a wonderful recipe for Rosemary Oil. I have sautéed fish in this, drizzled it over potato chips and popcorn, as well as used it as a dip for baguettes and even browned my roast in this prior to putting it in the crock-pot.
What you will need:
1 cup olive oil
5 – 5 inch long – sprigs of fresh rosemary, washed and well dried
Small heavy-bottomed saucepan
Put the oil in saucepan. Heat it, stirring constantly, over medium heat, until the spices start to sizzle and the oil bubbles a bit.
If you have a candy thermometer, heat the oil to 140° F.
Cook for about 5 minutes. The oil should be very aromatic at this point.
Remove the pan from heat, transfer the oil and rosemary to a bowl, and allow to cool to room temperature.
Put the oil in bottles or jars and seal tightly. Store them in the refrigerator. They will keep strengthening the flavor over time.
