How do I Infuse Oil With Rosemary?

Rosemary pairs well with roasted poultry.

Herb infused oils are a quick and easy way to add flavor to a dish. Flavored oil can be used as a topping for salads or vegetables and used during cooking to impart the flavor. Rosemary's strong, woody flavor lends itself well to oil infusion. Rosemary can be cooked with oil or simply combined with oil to slowly leech the flavor from fresh sprigs. The rosemary flavor is most pronounced when infused in a neutral flavored oil. Does this Spark an idea?

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Fresh or dried rosemary sprigs
Olive oil, canola oil or safflower oil
Glass bottle
Cheese cloth
Pan
Food Thermometer
Knife

Instructions

Heat Infusion
- 1
  
  Wash and dry fresh rosemary sprigs. The rosemary must be completely dry before combining with the oil.
- 2
  
  Put the oil and rosemary springs in a pan and heat the oil to 150 degrees Fahrenheit.
- 3
  
  Remove the oil from the stove after five minutes. The oil should be light green and smell of rosemary. Add more rosemary and heat for another three minutes to obtain a stronger rosemary flavor.
- 4
  
  Let the oil cool for 15 minutes.
- 5
  
  Pour the oil through the cheese cloth into a glass bottle. Add a rosemary spring for decoration. The oil will keep in the refrigerator for one to two months.
Cold Infusion
- 6
  
  Pour out 4 tbsp. of oil from the bottle of oil.
- 7
  
  Remove 10 to 15 leaves from a sprig of dried rosemary.
- 8
  
  Chop the leaves up and put them in the bottle oil.
- 9
  
  Place the dried rosemary springs in the bottle.
- 10
  
  Leave the bottle out at room temperature for 2 or 3 weeks. Occasionally taste the oil to check if the rosemary flavor is strong enough.
- 11
  
  Place the infused oil in the refrigerator and use for up to two months.