About this recipe:We have been making herb infused oils for years as we find that there is no end of use for them in recipes. They are so great in the winter especially when you have a hankering for a herb now under snow.
Makes: 1 600ml bottle rosemary oil
600ml quality olive oil
8 sprigs fresh rosemary
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Method Prep:5min › Ready in:5min
Wash the rosemary sprigs well then dry thoroughly. Gently heat the olive oil in a saucepan over a low heat for a few minutes just to warm.
Place the sprigs of rosemary inside a sterilised bottle and using a funnel, pour over the warmed olive oil and seal immediately.
Store in a cool dark place, and then once opened store in the fridge. The oil should last for a few months.