Rosemary Infused Olive Oil
Rosemary-Infused Olive Oil
Rosemary-Infused Olive Oil is ideal for pouring onto pasta, adding to soup, or as a dipping sauce for crusty Italian bread. Slow cookers are perfect for infusing olive oil with rosemary. It can be done on the stove top. However, it can be difficult to keep the oil from getting too hot.
Cooking Time: 1-1/2 to 2 hours on HIGH
Slow Cooker Size: 4 quart
Makes one cup
1 cup mild olive oil
1/4 cup chopped fresh rosemary leaves
Pour olive oil into slow cooker and add rosemary leaves. Cook on uncovered on the HIGH setting for up to 2 hours. Turn the slow cooker off. Cool for about 20 minutes, and then remove the rosemary leaves from the oil by pouring it through a sieve or collider lined with a paper towel and placed over a metal bowl. After the oil has cooled completely pour it into a glass jar. Cover and refrigerate. Refrigerated the oil will last up to a month without losing its quality. Do not worry if the oil becomes a bit cloud within the month, it will become clear once it reaches room temperature.
Olive oil can also be infused with other herbs such as basil or garlic. Simply substitute the rosemary for the herb of your choice and prepare in the same fashion.
rosemary infused olive oil
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