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Rosemary Infused Olive Oil

Infusing oil is an ingenious way to give oil a beautifully scented and flavoursome lift. Add it when cooking meats, vegetables & salad dressings. Drizzled over beans and scrambled eggs, roast potatoes the ideas are endless.

With the endless supply of fresh Rosemary I have growing at the moment, I have made a Rosemary infused olive oil. Infusing oil is an ingenious way to give oil a beautifully scented and flavoursome lift. Add it when cooking meats, vegetables & salad dressings. Drizzled over beans and scrambled eggs, roast potatoes the ideas are endless.

An old remedy but not outdated, Rosemary oil can also be used to stimulate hair growth. Massage into the scalp for 2-3 mins once per day.


Cut off fresh Rosemary sprigs to fit in your desired jar you will be using. Always use clean sterilized jars. You can do this by placing jars in the quick cycle of your dishwasher or buy placing in a pot of boiling water for 10 mins. Make sure jars are completely dry before filling otherwise bacteria may grow and oil becomes rancid. With your hands softly rub the rosemary sprigs to release the natural oils this will help flavour the oil more. Fill the jars full with sprigs then fill with olive oil making sure to cover all the rosemary.

Below’s picture is for aesthetic purposes, The oil should be half an inch over the rosemary so it’s all fully submerged into the oil. I have also placed some garlic cloves in one of the jars, if you like this is another flavour you can add to your oils.

Place lids on the jars and make sure to seal tightly. Leave to infuse around 1-2 weeks no longer than 4 if using fresh herbs. I always like to label with the date and oil used just to make sure I get the timing right. After the infusing time the longer leaving it the stronger the flavour, simply remove large sprigs and drain oil through a fine sieve to remove any loose leaves. Store in another clean sterilized jar in a dark, cool place for up to a year.

Rosemary Infused Olive Oil

Infusing oil is an ingenious way to give oil a beautifully scented and flavoursome lift.

Ingredients

Fresh Rosemary (you can use dried rosemary but the intensity of the flavour will be less)

Olive oil

Directions

  1. Cut off fresh Rosemary sprigs to fit the desired jars you will be using. Always use clean sterilized jars.
  2. With your hands softly rub the rosemary sprigs to release the natural oils this will help flavour the oil more.
  3. Fill to the top with olive oil making sure to cover all the rosemary. The oil should be half an inch over the rosemary so it’s all fully submerged into the oil.
  4. Optional- You can also place some peeled garlic cloves in the oil, this is another flavour you can add to your oils.
  5. Place lids on the jars and make sure to seal tightly. Label and leave to infuse around 1-2 weeks no longer than 4 if using fresh herbs.
  6. After the infusing time the longer leaving it the stronger the flavour, simply remove large sprigs and drain oil through a fine sieve to remove any loose leaves. Store in another clean sterilized jar in a dark, cool place for up to a year.

Add it when cooking meats, vegetables & salad dressings. Drizzled over beans and scrambled eggs, roast potatoes the ideas are endless. An old remedy but not outdated, Rosemary oil can also be used to stimulate hair growth. Massage into the scalp for 2-3 mins once per day.

Hello I’m Caz, founder of Green Leaf Living Australia. I live in the coastal city of the Gold Coast in Queensland. Living a naturally healthy lifestyle has been my focus and passion for many years. Here I share my experiences and knowledge with you, hoping to benefit your life in someway. Whether it be by trying one of the delicious food recipes, learning about herbs and how to use them. Traditional remedies, detoxifying your home and replicating a DIY non- toxic natural product for body and home. Using essentials oils to compliment your life or just listening to some wellness tips that help me live a more mindful and balanced life. Follow along with me as I share my love of all things food, health and wellbeing as I keep things real, honest and simple.

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