Things You'll Need:
- 1/2 cup fresh rosemary
- Pint canning jar with lid
- 1 cup olive, safflower or sunflower oil
- Saucepan
- Stove
- Mesh strainer
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Step 1
Prepare 1/2 cup of fresh, dry rosemary leaves by stripping them from stalk. Turn the stalk upside down and run your hand down the stem to remove the leaves. You don't need to chop the leaves for the infusion; instead, crush them slightly while you strip them to release more of the scent.
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Step 2
Place the leaves in a pint canning jar. The jar, like the leaves, needs to be dry before the leaves are placed in oil. Water can introduce bacteria into the infusion while it steeps, contaminating the oil.
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Step 3
Warm 1 cup of olive, safflower or sunflower oil in a saucepan over low to medium heat. A good-quality oil will provide a better base for your infusion. Do not boil the oil; heat it slowly until steam starts to rise from the pan.
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Step 4
Pour the oil carefully into the jar and screw the lid on tightly.
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Step 5
Store the oil in a cool, dark place and allow it to steep for at least 1 week. The longer it sits, the stronger the oil will be. Rosemary has such a strong flavor that 1 week should be adequate. The oil can then be strained and used. Store the rosemary oil in the refrigerator once you've opened the jar.
