Oil infused with rosemary adds a sophisticated flavor to dishes and can easily be made at home for a fraction of the cost of specialty oils. All you need is dried rosemary and a good quality oil, such as extra-virgin olive oil or vegetable oil, to replicate store-bought versions. Sterilize the glass storage container to prevent the growth of bacteria.

Start to Finish: 20 to 30 minutes

Servings: Makes 2 cups

Difficulty Level: Beginner

  • 2 cups good quality extra-virgin olive oil or vegetable oil

  • 3 to 4 dried rosemary sprigs, or 1 tablespoon dried rosemary leaves

Step 1: Sanitize

Submerge a clean glass storage container and its lid in a pot of boiling water for 30 seconds to sanitize it. Remove the lid and container from the water and let them air-dry.

Step 2: Infuse the Oil

Add 2 cups of oil to a pot and bring it to 180 degrees Fahrenheit, then remove it from the heat. Put the rosemary in the glass container and pour the hot oil on top of it. Put a lid on the container and let it cool.

Step 3: Store the Rosemary Oil

Store the infused oil in a cool, dark place such as a kitchen cabinet. Date the lid or apply a piece of tape with the date written on it. Homemade rosemary oil lasts up to 3 months, and should be discarded after that date.

While rosemary has a wonderfully earthy and pungent flavor on its own, it can be combined with other dried herbs. Try adding a bay leaf or two to add complementary aromatics, fennel to add a sultry licorice bite, sage to contribute warmth and astringency, or oregano to lend earthiness.

Rosemary oil can be used in a variety of ways: as a salad dressing or a marinade for chicken or pork roasts, or as a sauteing liquid for everything from meats to vegetables.