Rosemary Oil

Name: Rosemary Oil
Yield: One 500 ml oil infusion before straining; finished volume varies slightly after filtration
Ingredients: 100 g Rosemary needles; 500 ml Olive oil, a lighter olive oil rather than an aggressively bitter extra virgin; as needed for shocking Ice water

A bright green rosemary oil for lamb, potatoes, bread and gremolata.

Bright green rosemary oil with fresh rosemary sprigs.

One 500 ml oil infusion before straining; finished volume varies slightly after filtration

Cook this

Ingredients

Batch

Rosemary needles100 g
Olive oil, a lighter olive oil rather than an aggressively bitter extra virgin500 ml
Ice wateras needed for shocking

Method

Blanch the rosemary for 20 seconds and shock immediately in ice water.
Dry the rosemary thoroughly.
Heat the oil to about 80°C, pour it over the rosemary and blend.
Allow the oil to cool, then strain finely.

Keeping

Because this uses fresh rosemary and is not acidified or shelf-stability validated, refrigerate immediately at 5°C or below and use within 3 to 4 days, or freeze in small portions.

Last refined · September 2026