Rosemary Oil
August 2, 2024 by Kimberly
Imagine a drizzle of fragrant, herb-infused oil that turns any dish into a gourmet experience. It’s like adding a touch of sunshine and nature’s best to your meals!
1 HOUR
15 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
HERBACEOUS
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Let’s talk about a game-changer in the kitchen: rosemary-infused oil. This aromatic delight is perfect for adding a burst of flavor to just about anything. With its fragrant, herbal notes, this homemade infused oil can elevate your cooking to new heights. Plus, it’s super easy to make and adds a gourmet touch to your everyday meals.
How to serve
Drizzle it over roasted vegetables for an instant flavor boost or mix it into your salad dressings for a herby twist. It’s also fantastic as a dipping oil with fresh bread, bringing out the best in both simple and complex dishes. I love this oil in my Green Veggies on Whipped Ricotta with Fried Capers & Shallots.
How to store
Keep it in a clean, airtight bottle in a cool, dark place. It’s best to use it within 2 weeks to enjoy the freshest flavor.
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Rosemary Oil
- Total Time: 1 hour + 15 min
- Yield: 250 ml / 1 cup 1x
Description
Ingredients
- 20 grams fresh rosemary
- 250 milliliters extra-virgin cold-pressed olive oil
Instructions
- Plug the rosemary leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the rosemary are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101° (213°F/214°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
- After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 5 min
- Passive Time: 1 hour
- Cook Time: 10 min
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