Rosemary infused oil
How to capture the delightful aroma of rosemary in a small bottle of oil!
Equipment
- mortar
- closable bottle or jar
Ingredients
- 2 tbsp rosemary needles from 2 branches stripped off
- 200 ml olive oil
Instructions
- 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.
Notes
Use this oil for example in dressings, over pasta, pizza, roasted vegetables, on focaccia, on crostini etc.
Nutrition
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
Tried this recipe?Let us know how it was!
