A little love letter
Dear rosemary oil,
There's something very calm about you. Just rosemary and good cold-pressed olive oil, sitting together for a while until the oil turns fragrant and the whole thing smells like a warm afternoon somewhere in the south.
You're not loud. You don't need to be. A drizzle over roasted vegetables, a few drops in a dressing, a little bowl of you next to warm bread, and suddenly a very ordinary dinner tastes like someone made an effort.
I love having you within reach, because you make good food better without ever asking for credit. Piney, herby, a little resinous. The kind of basic every kitchen deserves, and very few kitchens bother to make.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Rosemary Oil
Fresh rosemary gently cooked in olive oil and strained. Woody, aromatic, golden. Drizzle it over potatoes, focaccia, ricotta or lamb.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
blend
Pluck the rosemary needles off the stems and put them into a blender. Pour in the oil and blend on the highest setting until only tiny pieces are left. The finer it is, the more color and flavor end up in the oil.cook out the water
Pour everything into a medium pot and heat it over medium heat to around 100°C. Let it simmer there, stirring now and then, until it stops sizzling, about 10 minutes. That's the sign all the water from the rosemary has evaporated. The more water in there, the longer it takes. Keep the heat at medium, nothing should brown.cool
Optional: for a stronger flavor, take the pot off the heat and let it sit for 30 minutes. Then set the pot in a bowl of ice water and stir until the oil is almost cold.strain
Pour the oil through a fine-mesh sieve to catch the coarse bits.filter
Line a second sieve with a coffee filter, set it over a bowl and pour in the oil. Let it drip through on its own, plan at least 30 minutes. The more tiny bits are left, the longer it takes. Don't press it, or the oil turns cloudy.bottle
Pour the oil into a clean bottle. Store in the refrigerator for up to 1-2 weeks.Pairings
Can I use dried rosemary?
Why only around 100 °C?
How long does rosemary oil keep?
What do I use rosemary oil for?
Tell me how it went
A little love letter
Dear rosemary oil,
There's something very calm about you. Just rosemary and good cold-pressed olive oil, sitting together for a while until the oil turns fragrant and the whole thing smells like a warm afternoon somewhere in the south.
You're not loud. You don't need to be. A drizzle over roasted vegetables, a few drops in a dressing, a little bowl of you next to warm bread, and suddenly a very ordinary dinner tastes like someone made an effort.
I love having you within reach, because you make good food better without ever asking for credit. Piney, herby, a little resinous. The kind of basic every kitchen deserves, and very few kitchens bother to make.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Rosemary Oil
Fresh rosemary gently cooked in olive oil and strained. Woody, aromatic, golden. Drizzle it over potatoes, focaccia, ricotta or lamb.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
