Best Handy Essentials Rosemary Infused Olive Oil Recipes

ROSEMARY-INFUSED OIL

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.

ROSEMARY GARLIC INFUSED OLIVE OIL

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.

FRESH HERB INFUSED ROSEMARY OIL

Steps:

• Gather the ingredients.
• Use a heavy pot that heats evenly. Avoid aluminum and non-enameled cast iron. Place the rosemary in the pot and pour the oil over it.
• Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.
• Turn off the heat and let the rosemary infuse in the oil for 1 hour.
• Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar for this recipe). Cover tightly and store in the refrigerator, for up to 10 days.
• Place the fresh rosemary in your slow cooker and cover with the oil. Cook on the high setting uncovered for 1 hour.
• Turn off the slow cooker and let the oil cool to room temperature.
• Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar).
• Cover tightly and store in the refrigerator, for up to 10 days.
• Enjoy.

ROSEMARY INFUSED OIL

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.

FLAVORFULLY INFUSED OILS

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.

HANDY ESSENTIALS: ROSEMARY INFUSED OLIVE OIL

Steps:

• PREP/PREPARE
• Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If you store it in a cool place away from sunlight, it will last about 4 - 6 weeks. If you store it in the fridge, it will last 2 - 3 months. Just remember that olive oil, when placed in the fridge will solidify, so you will need to bring it back to room temperature before using it.
• Do not use aluminum pans or non-coated cast iron, the saucepan should be made of a non-reactive material, such as stainless, coated cast iron, glass, or ceramic.
• The Rosemary You can use fresh or dried rosemary; however, you will get richer, fuller rosemary flavor if you choose fresh. As a matter of fact, you can use any spice, or combination of spices you wish. If you wash the rosemary leaves, they must be completely dry before using. Any water left in the oil will cause it to spoil.
• Gather your ingredients (mise en place).
• Strip the leaves off the rosemary and discard the stems.
• The stems will add a woody taste to the oil, and while it is not disagreeable, I just want pure rosemary.
• Add the oil to a small saucepan, then lightly crush the rosemary leaves in your hand and add them to the oil (lightly crushing helps them to release their oils).
• Allow the oil to warm up over low, low heat. Do not bring it to a boil, just keep it under a simmer.
• Leave on heat for about ten minutes, then remove from the burner and let sit for about an hour. Longer for a more intense flavor.
• Strain and place in a non-reactive jar until needed.
• PLATE/PRESENT
• Use anywhere a good olive oil is needed. Enjoy.
• Keep the faith, and keep cooking.