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Rosemary Infused Oil Recipe

I got the idea for the rosemary oil from the Ideas in Food blog, who do a very cool charred version. This is a simplified version that results in an aromatic, flavorful olive oil full of rosemary flavor.

Rosemary oil2

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the rosemary infused oil recipe you can check out the following.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

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Rosemary Infused Oil Recipe

  • Published: November 30, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 75 Minutes

Rosemary Infused Oil Ingredients

For the Rosemary Infused Oil

1.5 cups olive oil
3-5 large sprigs rosemary

Rosemary Infused Oil Instructions

For the Rosemary Infused Oil

Combine the olive oil and rosemary in a pot set to low heat. The oil should be just below a "fry" and if the rosemary starts to sizzle turn it down or partially remove it from the heat.

After 30 to 60 minutes the oil should have taken on most of the rosemary flavor. At this point remove the oil from the heat and let it cool slightly. Strain the oil and it is ready to use.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Rosemary Infused Oil Recipe

PT75M Ingredients: 1.5 cups olive oil 3-5 large sprigs rosemary
4.5741 stars - based on 54 reviews
This simple infusion results in an aromatic, flavorful olive oil full of rosemary flavor. Add another flavor dimension by drizzling the resulting oil over an entree!
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.