Rosemary Infused Oil | by Crumb Fight
© 2012 Janine. All rights reserved.

Rosemary Infused Oil

Rosemary infused peanut oil to be precise. That’s what I used, but you can really use any type of oil for your infusion depending on how you plan to use it.

Olive oil is the clear first choice, but I wanted to use my infused oil for cooking, so I went with an oil that had a high smoke point. Smoke point refers to the temperature at which the oil starts to break down. Wikipedia has a great table that compares the smoke point of all common kitchen oils.

Now there are two methods to making infused oil – the heat method and the time method. You would use the heat method if you need to use the oil that same day, or if you are infusing with garlic as it has a tendency to go off very quickly. To use the heat method, you heat your herbs and spices with your oil for about 3 hours. For this rosemary infused peanut oil, I have gone with the time method.

You can choose whatever herbs and spices you want when making this. Fresh herbs are best as they have a stronger flavour. If you are using spices, use whole spices and toast them before infusing into your oil. This oil will last about 2 – 3 months so it’s best to make it in small quantities.

rosemry

What you need

An air tight container/ jar (to prevent the oil going off and become moldy)
1 – 2 springs of rosemary
Oil of your choosing/ peanut oil

Directions

  1. Wash your rosemary, and dry thoroughly.
  2. Pull off the leaves and bruise them by rubbing them between your fingers.
  3. Place the rosemary in your container and pour as much oil as you would like over the top. The less you put in the stronger your infusion will be.
  4. Seal the container and place it in a sunny or warm spot for about 2 weeks, swirling every other day.
  5. After 2 weeks, taste the oil – if it’s not strong enough add more rosemary and let stand for another week or 2. If it’s too strong, just add more pure oil to dilute it.
  6. When ready take out the leaves and store in your fridge to keep the oil fresh for as long as possible.

 

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