You know that rosemary infused olive oil they serve at those fancy restaurants? The one with the fresh rosemary in the pretty bottle? How wonderful would it be to make it at home? Let me show you how. It’s easier than you think!
I’ve been wanting to make this for awhile, but was nervous. You know me, new things take me out of my comfort zone. So I finally got up the courage to do some research. It’s almost embarrassing to share with you how easy this is to make.
Glass bottle – I love using these kinds, but you can also use one with the pour spout.
(organic) Extra Virgin Olive Oil – There is more and more news about extra virgin olive oil being “impostered.” Know your sources and do your research to ensure your brand is pure.
Fresh rosemary – right from your herb garden or even from the store.
Psst… want garden harvest recipes you can make all year long? Click below…
Wash your container and rinse your rosemary. Let dry, and ensure both are completely dry. It may not be a bad idea to let them sit for 12-24 hours. Water will cause the oil to become rancid, so you never want to mix the two! Ok… so dry, dry, dry.
Gently place one or two twigs of rosemary into the bottle.
Pour in the olive oil.
Yeah. I know. Embarrassingly simple.
The first day I made this, I used it on two recipes. I don’t eat bread, but if I did, I would find a fresh (gluten-free) loaf and dip it into the rosemary infused olive oil and probably eat the entire thing.
So there you have it! Be sure to pin to your favorite board. I know you are going to make this soon!
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and she’ll be a true love of mine.HERE.