- Calories: 120
- Protein: 0 g
- Total Fat: 12 g
- Unsaturated Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Total Carbohydrate: 0 g
- Dietary Fiber: 0 g
- Total Sugar: 0 g
- Natural Sugar: 0 g
- Added Sugar: 0 g
- Sodium: 0 mg
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.
- Prep time
- Total Time
- • A few rosemary sprigs (patted dry)
- • 1 cup extra virgin olive oil
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.
Check out this video to learn how to make it:
Nutrition provided per 1 tablespoon.
Try it in this Roasted Asparagus with Crispy Parmesan!