Rosemary infused oil

How to capture the delightful aroma of rosemary in a small bottle of oil!
Prep Time 5 minutes
Cook Time 10 minutes
Cooling and extraction 6 hours
Servings 10 servings
Calories 1773.3 kcal


  • mortar
  • closable bottle or jar


  • 2 tbsp rosemary needles from 2 branches stripped off
  • 200 ml olive oil


  • Crush the rosemary with a few drops of oil in a mortar. Transfer to a small frying pan and add the rest of the oil.
  • Heat the oil over low heat and leave for approx. 5 min. Let it get warm but not hot, maximum 75 °C.
  • Allow the oil to cool and store overnight in the refrigerator.
  • Strain the oil on a fine sieve and store in a dark and cool place in a bottle or jar.


Use this oil for example in dressings, over pasta, pizza, roasted vegetables, on focaccia, on crostini etc.


Calories: 1773.3kcalCarbohydrates: 0.8gProtein: 0.1gFat: 200.2gSaturated Fat: 27.7gPolyunsaturated Fat: 21.1gMonounsaturated Fat: 146gSodium: 5mgPotassium: 29.1mgFiber: 0.6gVitamin A: 118.7IUVitamin C: 0.9mgCalcium: 14.9mgIron: 1.4mg
Keyword Vegan Italian Classics
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This yummy recipe is part of the  Italian Classics course.

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This yummy recipe is part of the  Masterclass Taste & Texture.

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