Rosemary Oil

READY IN: 50mins
Recipe by ROV Chef

I got this recipe from my Mother-In-Law. Don't worry, it's ok. I think she got it from food network, but I'm not sure who. Check this out in my rosemary popcorn. I have been using flavored oils for a long time now, and if you are looking for a way to cook a healthy meal at home that tastes great, try switching to homemade flavored olive oils instead of butter or margarine. My wife and I were kinda doing a "South Beach"ish diet. Not trying that hard or even really working out and we lost 30 pounds in a month. The oils are also good to use in homemade vinaigrette dressings.

Top Review by Bayhill

I have been tempted to make my own flavored oils, but never got around to actually doing it. I'm glad that I finally gave it a try with this recipe. It was quick, easy, and very flavorful. I used this oil for recipe #210026 and it imparted such a wonderful flavor to the potatoes. I will be making this again to try with different dishes. Thank you for sharing.


  1. Put the oil and rosemary in a med saucepan and let simmer over a low heat until the rosemary gets crispy.
  2. Drain oil and pour through a coffee filter.
  3. Let it cool completely before you bottle it.
  4. I keep mine on the counter next to the stove because I use it all the time. If you don't think you'll use it that much, I suggest that you refrigerate it, or it will go rancid in about a month.
  6. To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
  7. I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
  8. Be careful and enjoy.

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