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Rosemary and Lemon Infused Olive Oil
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4 from 2 votes

Rosemary & Lemon Infused Olive Oil

This rosemary and lemon infused olive oil is an easy way to add flavor to pastas, salads, breads and more!
Prep Time8 minutes
Total Time8 minutes
Course: Dressing, Oils
Servings: 12 servings
Author: Silvia Ribas


  • 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 use raw garlic or roasted for extra flavoring. To roast garlic pre-heat oven to 400F degrees. Wrap the garlic in foil and cook for 40 minutes.
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.