Rosemary-infused olive oil

Infusing olive oil with rosemary can breath new life into any recipe that calls for plain oil. Especially wonderful in salad dressings! - by Alison Pickel

Rosemary-infused olive oil

Proudly supported by

Infusing olive oil with rosemary can breath new life into any recipe that calls for plain oil. Especially wonderful in salad dressings!

Ingredients

2 rosemary stems

1 bottle olive oil

Method

Rosemary Infused Olive Oil Wash 1-2 rosemary stems with water for every bottle of oil you make. Allow to dry for 2-3 days so no moisture remains. Place the rosemary into sterilised bottles. Pour enough pure olive oil into bottles to fill. Seal and store in a cool, dark place or refrigerate for at least  2 weeks before using.