Rosemary infused oil

Now sit up straight, hands on desks and pay attention for what I am about to tell you is very important. This rosemary-infused oil is going to feature quite heavily in many up and coming and no doubt mouthwatering posts so it’s imperative you set aside the 10 minutes required to make it. Consider it homework.

Preparation time: 3 minutes
Cooking time: 5 minutes plus cooling time
Makes: 300ml
Skill level: none required


  • 5 sprigs of rosemary
  • 300ml extra virgin olive oil

Wash the rosemary and thoroughly dry.

Put the olive oil and rosemary in a small saucepan and place over a gentle heat for 5 minutes… you just want it warmed through rather than deep fried.

Remove from the heat and set aside until cool.

Find a suitably sized bottle and put in the rosemary sprigs followed by the oil.

Ideally leave for a week for the flavours to infuse.

Store in the fridge for up to a month.

Verdict: So easy to make this is le condiment du jour here at chez yumblog.

Drink: N/a.

Entertainment: Endless partial viewings of The Polar Express, Yumblog Junior’s current film of choice. A CGI Tom Hanks and a trainload of dead-eyed kids visit Santa Claus. It’s Christmas Day every day here at Yumblog Cottage.

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