Fresh Herb Infused Rosemary Oil Recipes

Steps:

• Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

Steps:

• Shake off excess dirt from rosemary.
• No water on herbs!
• Put rosemary into a 2 cup (1 pint) bottle.
• Cover with 2 cups of olive oil and seal.
• Keep refrigerated.
• Strain and put into a pretty bottle.
• Use for salads and cooking, dipping fresh crusty bread into.
• Or use in place of where you would use olive oil.
• Health Update: Homemade Flavored Oil Alert.
• If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oils at home, keep them refrigerated and toss after 3 days.
• Herbs and oils are both low-acid (pH
• Avoid making flavored oil that is potentially dangerous. Ideal conditions for the unwanted growth of Celsius botulinum include low acid environment (usually pH>4.6), anaerobic (oil provides an anaerobic environment), with enough available water and room temperatures.
• These bacteria are found very commonly in soil, water and air. Surrounding these low-acid foods with oil creates an oxygen-free environment (anaerobic) that is perfect for the growth of the bacteria and formation of its toxin (poison). The safe and recommended method for making flavored oil follows:.
• Herb Flavored Oil - Cold Infusion Method.
• Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb.
• 1-2 cups green herbs.
• 1 cup oil (olive oil, walnut oil, etc.).
• In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
• Add herbs and push under boiling water with a long handled spoon.
• Return water to a boil and blanch herbs, covered, for 5 minutes.
• Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
• Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
• Place herbs in a blender and add oil. Puree until smooth.
• Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
• Pour strained oil into a pre-sterilized glass bottle. Cover tightly and refrigerate; use within 3 days.

Steps:

• Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

Steps:

• Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
• Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.

Steps:

• Combine the oil and rosemary in a heavy small saucepan.
• Cook over medium-low heat for about 5 minutes.
• Remove from the heat and let cool to room temperature.
• Transfer the sprigs to a 4-ounce bottle or cruet.
• Add the oil and seal the lid.
• Refrigerate for up to 1 month.