Rosemary Infused Oil Recipes
ROSEMARY GARLIC INFUSED OLIVE OIL
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
Provided by Krystal
Categories 100+ Everyday Cooking Recipes
Time P7DT5m
Yield 24
Number Of Ingredients 3
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.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg
ROSEMARY-INFUSED OIL
Provided by Giada De Laurentiis
Number Of Ingredients 0
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.
POPCORN WITH ROSEMARY INFUSED OIL
Provided by Giada De Laurentiis
Time 13m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.
- 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.
ROSEMARY INFUSED OIL
I bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. Found this recipe by Giada De Laurentiis on Foodtv.com. It is delicious on roasted or grilled veggies and in salad dressings.
Provided by Dawnab
Categories < 60 Mins
Time 35m
Yield 1 cup
Number Of Ingredients 2
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.
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- Keeping the heat at medium, let the oil heat up and continue cooking the garlic until it turns golden brow.
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- Clean the herb. It is best to choose sprigs of rosemary that do not require washing. If you must clean your herbs, rinse them off and dry them thoroughly before using.
- Slightly bruise the rosemary. Bend or gently rub the rosemary to release the wonderful scent of the herb.
- Heat the oil. Place the rosemary into a medium saucepan and cover it with oil. Heat the oil over medium-low heat to 150°F/66°C. Be careful not to exceed the temperature too much or it can burn the delicate flavors of both the oil and the herb. Heat for 10 minutes. The oil should be warm, but not simmer. Turn off the heat and let the rosemary infuse in the oil for 1 hour.
- Strain the oil. Using a fine-mesh strainer, strain the oil into a clean, dry glass bottle (it is not necessary to sterilize the bottle).
10 INFUSED OLIVE OIL RECIPES THAT'LL TRANSFORM ANY DISH
From spoonuniversity.com
Estimated Reading Time 4 minsPublished 2018-04-24
- Garlic Olive Oil. Garlic olive oil is one of the most popular types of infused olive oils out there. However, adding garlic to olive oil can be a little dangerous if you're not careful.
- Chili Olive Oil. Chili olive oil is a must-have. Cooking with chili olive oil can add a ton of flavor and color to your dishes. The finer the chili peppers are crushed, the brighter and more intense the color of the oil will be.
- Basil Olive Oil. Using fresh herbs can really add flavors to your dishes. Basil infused olive oil can go a long way, and it's perfect for crusty toasted bread, fish, salads, and even eggs.
- Rosemary Olive Oil. Perfect paired with roasted potatoes and even chicken, this rosemary infused olive oil will be the star of the show. It also works well on popcorn, or even as a gift for your friends and family.
- Lemon Zest and Thyme Olive Oil. Lemon-infused olive oil is the ideal oil for certain dressings. A lemon vinaigrette can really enhance a salad, and it is just the recipe you need for the summer.
- Sun-dried Tomato Olive Oil. Sun-dried tomatoes are perfect on pizzas, pasta, flatbreads, and salads. Turned into an olive oil, sun-dried tomatoes can really accentuate a dish.
- Truffle Olive Oil. A truffle is a type of mushroom that's used predominantly in gourmet French cuisine, which means that it's very unlikely that you'll be whipping up some truffle olive oil at home.
- Blood Orange-Infused Olive Oil. Blood orange's bright citrus flavor brings out a distinct flavor in your homemade infused olive oil. Take advantage of the in-season of blood oranges, and make your own blood orange-infused olive oil at home.
- Orange Olive Oil. Add orange zest to your olive oil for a tangy yet delicious infused olive oil. It's a perfect addition to pound cake if you're looking for a way to add extra flavor to this rich dessert.
- Jalapeño-Infused Olive Oil. If you're into spicy food, this jalapeño infused olive oil is just what you need. Use this infused olive oil to finish off a spicy dish such as soup, roasted vegetables, or even bread.
SLOW COOKER ROSEMARY GARLIC INFUSED OIL : 3 STEPS (WITH ...
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Estimated Reading Time 3 mins
- Ingredients Prep. The Ingredients prep is very fast and simple which makes this method great. First you are going to take your rosemary and roughly measure it to the height of the jar.
- The Process. After All the ingredients are sealed in the mason jar place it into the slow cooker away from the edge. Once the jar is in the slow cooker pour water around the jar until is submerges it 3/4 the height of the jar.
- Enjoy Your Oil. After the slow cooker infusion is done remove the jar from the hot water bath, be careful not to scald yourself. The jar may seal, be tough to get the lid off off so pop it open to revel in the results!.
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- Once the oil has reached 180 degrees, remove it from the heat and add in rosemary and garlic cloves. Let the mixture sit until completely cooled.
- Once the oil has cooled completely, strain out the rosemary and garlic (optional). Pour oil into a bottle or jar and serve immediately or store in the refrigerator for 2-3 days.
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