Rosemary-Infused Olive Oil - Oxford House Ltd. Malta

Rosemary-Infused Olive Oil


  • 500 ml extra virgin olive oil
  • 5-7 fresh rosemary sprigs


  • In a saucepan, gently warm the olive oil over low heat until it reaches about 80°C. Do not allow it to boil.
  • While the oil is warming, rinse the rosemary sprigs and pat them dry with a paper towel to remove any dirt.
  • Once the oil is warmed, add the rosemary sprigs to the saucepan.
  • Remove the saucepan from the heat and let the rosemary infuse into the oil as it cools to room temperature.
  • Once cooled, strain the oil through a fine-mesh sieve or cheesecloth to remove the rosemary leaves.
  • Transfer the infused oil to sterilised glass bottles or jars, seal tightly and store in a cool, dark place.