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American, French
Rosemary Oil Recipe-15609

Photo by: Joseph De Leo
Comments: 0


The process of making an oil from pungent, spicy rosemary differs from the usual method, in which the herbs are blanched and then pureed. Here the herbs are heated gently in oil, their flavor and aroma slowly releasing into it. A similar technique is used for making Curry Oil.

Yield: Makes about 1 cup


  • ½ cup finely chopped rosemary leaves (about 4 bunches, no stems)
  • 1 cup virgin olive oil

Serve with:


In a small saucepan, gently heat the rosemary and oil over low heat, until the aroma emerges, 3 to 4 minutes. Transfer to a heatproof glass or enamel container and allow to cool at room temperature for 2 hours, making sure the rosemary remains completely submerged. Cover well or pour into a jar and seal tightly and refrigerate for 2 days. Bring the oil back to room temperature and strain it through a double thickness of cheesecloth, then use immediately.

© 1996 Debra Ponzek and Joan Schwartz

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

119kcal (6%)
0mg (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
0mg (0%)
2g (9%)
14g (21%)
0mg (0%)

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