rosemary infused olive oil
Make this classic herb-infused oil as a simple homemade gift for friends and family this holiday season.
Materials and Tools
Glass Bottle with Sealable Lid
Ribbon or Twine (optional)
- Cut and wash fresh rosemary sprigs and allow to dry completely, overnight.
- Arrange the loose sprigs on a piece of cheesecloth and tie it in a knot. Place in crockpot and cover with olive oil. Set crockpot to warm and allow the rosemary and oil to infuse for five hours. Turn off crockpot; allow to cool for one hour.
- Remove the cheesecloth. Using a funnel, pour oil into a glass container. To decorate, tie an extra rosemary sprig with twine or ribbon.
- Optional: If you like, add a sprig of rosemary to your finished oil. Just be sure to store in the pantry for use within two weeks or refrigerate for up to two months.