Rosemary-Infused Olive Oil
A drizzle of this herb-infused oil goes a long way on salads, bowls, pasta dishes, roasted vegetables—you name it, it’s delicious. Of course, it’s also perfect for dunking with fresh bread.
Try it in this Roasted Asparagus with Crispy Parmesan!
Rosemary-Infused Olive Oil
A drizzle of this herb-infused oil goes a long way on salads, bowls, pasta dishes, roasted vegetables—you name it, it’s delicious.
Ingredients
- A few rosemary sprigs, patted dry
- 1 cup extra virgin olive oil
Instructions
- In a small sauce pan, add the whole rosemary sprigs and olive oil, and simmer over low heat for 15 minutes, stirring occasionally. Be sure to keep the flame low so you don’t spatter the hot olive oil. Let cool.
- Add the rosemary into a small jar and pour in the olive oil using a funnel. Cover with a tight lid and keep in the fridge for up to a week. When you’re ready to use, remove from fridge and let sit for about 10 minutes to reach room temperature.
- Give it a good shake before removing lid and pouring.
Nutrition Information per serving
Calories: 120Carbohydrates: 0gProtein: 0gTotal Fat: 12g— Unsaturated Fat: 10g— Saturated Fat: 2gCholesterol: 0mgSodium: 0mgFiber: 0gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
