Rosemary, roasted garlic, lemon slices, and lemon zest come together to add a whole new dimension of flavor to your favorite olive oil.
Table of Contents
If you aren’t quite sure how to make rosemary infused olive oil, you’ll find that infused oils are incredibly easy to prepare and are an excellent option to quickly add flavor to pastas, salads, bread and vegetables. Infused oils are super convenient to have on hand and super quick to prepare.
Herb-infused olive oils can be rather expensive to buy so making your own is a great option. Infused oils also make a great hostess gift so the next time you are invited to dinner, grab some fresh herbs and make up a few bottles.
Why This Recipe Works
- Easy: There are just a few simple steps to follow to make this rosemary-infused oil recipe.
- Flavorful: Once you’ve tasted how flavorful the oil can be, you’ll be making it all the time.
- Versatile: You can easily change up the herbs, add more or less spice, use limes instead of lemons.
- Multi-purpose: Infused oils can be used in many different ways.
- Olive oil – Choose the best quality olive oil you can find. See the list below.
- Garlic cloves – Roast the garlic for a more robust flavor.
- Rosemary – Fresh rosemary, that’s been dried is best for infusing oil.
- Lemon slices – Lemon slices add citrus notes to the oil.
- Oregano – Dried is okay to use but if you have fresh you can dry it and use it.
- Sea salt – Sea salt enhances the taste.
- Crushed red pepper – Just a touch for a pinch of spice.
- Lemon zest – Lemon zest deepens the citrus flavor of the infused oil.
How To Infuse Olive Oil With Rosemary
- Step 1: Choose either one large bottle or two small bottles that have airtight caps or tops to make this rosemary olive oil recipe.
- Step 2: Place the garlic and dry ingredients into the bottle or bottles.
- Step 3: Add the fresh ingredients to the bottle or bottles; the lemon slices, lemon zest and rosemary.
- Step 4: Use a funnel and slowly pour the oil into the bottle or bottles. Tilt the jar slightly so the oil trickles down the sides of the bottle.
- Step 5: Refrigerate and use within 10 days.
Tips and Variations
- Select the herbs you like the best and make sure they have been dried before you place them in the oil. Dried herbs carry less risk of developing bacteria.
- If you plan on adding roasted garlic, keep the oil refrigerated for up to 10 days.
- Choose a clean glass bottle with an air tight cap/ top. Recycled glass bottles are a great choice but wash them well and make sure they are completely dry before filling them.
- Select a high-quality olive oil; preferably organic, that contains no GMOs. It will make a world of difference! (See the list of olive oils below with links to shop!)
- Omit the herbs and make homemade lemon olive oil and just infuse with fresh lemons.
- Make sure to wash and dry the rosemary well before drying it out so that you reduce the risk of bacteria forming.
- Stir in a dried red chili to make a spicy olive oil. This tastes amazing drizzled over pizza!
Not sure where to find a good quality organic olive oil? Here is a list of 5 favorites!
- Napa Valley Naturals Organic Extra Virgin Olive Oil – Amazon
- Bragg Organic Extra Virgin Olive Oil – Amazon
- Newman’s Own Organics Organic Olive Oil – Amazon
- Spectrum Organic Olive Oil, Extra Virgin – Amazon
- Lucini Extra Virgin Olive Oil – Thrive Market
This recipe for infused oil will last up to 10 days in the fridge.
Extra virgin olive oil is the best option to infuse with the flavor of rosemary.
Rosemary infused oil is great for salads, pasta, for dipping breads or to saute your favorite vegetables. Though some research shows it may also have topical benefits as it is considered anti-inflammatory and may help with pain relief.
If there is a change in its color, taste, texture or scent you should throw it away.
Make Ahead and Storage
Make this infused oil and store it in the fridge for up to 10 days. Infused oils can be poured into ice cube trays for freezing. This makes it super convenient to only use what you need.
Looking for more recipe inspiration?
- Roasted Vegetable Salad With Rosemary Dressing
- Grapefruit Infused Water
- Homemade Herb Salt
- Brazilian Lemonade
Rosemary & Lemon Infused Olive Oil
- 2 cups high quality olive oil
- 4-6 garlic cloves roasted
- 1 sprig rosemary fresh
- 3 lemon slices
- 1 tbsp oregano dried
- 1/4 tsp sea salt
- 1/4 tsp crushed red pepper
- 1 tsp lemon zest
- Select a glass bottle that is large enough to hold two cups of oil or use two smaller bottles (per note no. 2). The bottle must have an air tight cap/ top.
- Drop the garlic (roasted or raw, per note no. 1) and dry ingredients into the bottle.
- Place the lemon slices inside of the bottle, pressing to stay against the sides. Also place the fresh rosemary inside, in a standing position.
- Slowly pour the oil into the jar using a funnel. You can tilt the jar so the oil falls through the sides and not harshly over the ingredients. This may still stir the ingredients but eventually they will settle into the bottom.
- Keep refrigerated. Use within 10 days
1. You can either make one big jar of rosemary and lemon infused olive oil OR divide the ingredients to make into two flavors. Lemon infused oils are excellent in pastas and fish dishes.
Nutrition information is automatically calculated, so should only be used as an approximation.