How to Make Rosemary-Infused Oil


How to Make Rosemary-Infused Oil: A Flavorful and Aromatic Addition to Your Kitchen


Rosemary-infused oil is a versatile and aromatic ingredient that can enhance the flavor of many dishes. This herbaceous oil is perfect for drizzling over roasted vegetables, meats, and bread, or using as a marinade. Making your own rosemary-infused oil at home is simple and allows you to enjoy the fresh, woodsy taste of rosemary year-round. In this guide, we’ll walk you through the steps to create your own rosemary-infused oil.

Ingredients and Equipment


  • 2-3 sprigs fresh rosemary
  • 1 cup extra virgin olive oil (or your preferred oil)


  • Saucepan
  • Fine mesh strainer or cheesecloth
  • Clean, dry glass bottle or jar
  • Funnel (optional)

Step-by-Step Guide

1. Prepare the Rosemary

  • Harvest Fresh Rosemary: Pick fresh rosemary sprigs from your garden or purchase them from a store. Ensure the sprigs are free from any spots or blemishes.
  • Wash and Dry: Rinse the rosemary sprigs thoroughly under cold water to remove any dirt or pesticides. Pat them dry with a clean kitchen towel or paper towels. It’s important that the rosemary is completely dry to prevent water from mixing with the oil, which can cause spoilage.

2. Infuse the Oil

  • Heat the Oil: In a small saucepan, gently heat the olive oil over low heat. Do not let the oil reach a boil, as high heat can degrade the oil’s flavor and nutritional properties.
  • Add Rosemary: Once the oil is warm, add the rosemary sprigs to the saucepan.
  • Simmer: Let the rosemary and oil simmer over low heat for about 5-10 minutes. This allows the rosemary to release its flavor into the oil.
  • Cool: Remove the saucepan from heat and let the oil cool to room temperature with the rosemary sprigs still in it.

3. Strain the Oil

  • Strain the Mixture: Once the oil has cooled, pour it through a fine mesh strainer or cheesecloth into a clean bowl to remove the rosemary sprigs and any small particles.
  • Press to Extract Oil: Use the back of a spoon to press the rosemary sprigs and extract as much oil as possible.

4. Bottle the Rosemary-Infused Oil

  • Transfer to Bottle: Using a funnel if needed, pour the strained oil into a clean, dry glass bottle or jar.
  • Seal and Store: Seal the bottle tightly and store the rosemary-infused oil in a cool, dark place. For best flavor, use the oil within 1-2 weeks. You can also refrigerate the oil to extend its shelf life, but it may become cloudy (this will clear up at room temperature).

Tips and Usage

  • Use High-Quality Oil: The flavor of your infused oil will depend on the quality of the oil you use. Extra virgin olive oil is a popular choice for its rich flavor, but you can use any light-tasting oil you prefer.
  • Flavor Variations: Experiment with other herbs and spices to create unique infused oils. Garlic, thyme, chili peppers, and lemon zest are great additions.
  • Safety Tip: Always ensure your herbs are completely dry before infusing to prevent the growth of bacteria.

Usage Ideas

  • Roasted Vegetables: Drizzle rosemary-infused oil over roasted vegetables for an added layer of flavor.
  • Meats: Use it as a marinade for meats like chicken, lamb, or beef.
  • Bread Dip: Serve it as a dip with crusty bread.
  • Salads: Drizzle it over salads for a herbaceous touch.
  • Pasta: Use it as a finishing touch on pasta dishes.


Making your own rosemary-infused oil is a simple and rewarding process that brings the fresh taste of rosemary into your kitchen. With just a few ingredients and steps, you can create a versatile ingredient that enhances the flavor of many dishes. Enjoy the vibrant, aromatic essence of rosemary-infused oil in your culinary creations!