Rosemary Olive Oil
This rosemary-infused olive oil can be paired with a variety of robust flavors like lamb, venison, chicken, and even white beans. You can also whisk it into a vinaigrette for salads, or use it as a marinade for fish or shrimp.
- 1 cup firmly packed rosemary leaves, stripped from stems
- 2 cups olive oil
- Add the rosemary leaves and olive oil to a high-powered blender. Puree until completely smooth. Pour into a medium skillet and bring to a gentle simmer over moderate heat. Simmer for 45 seconds, then pour through the fine mesh sieve (strainer) into a bowl. Resist the temptation to press down on the mixture and speed the oil draining through the solids. You can tap the edge of the sieve with your hand if the wait is too much for you.
- Once the oil has entirely drained into the bowl, and discard the leftover herb pulp (or save to add to soups and sauces). Working quickly to keep the oil warm, tap out any remaining pulp bits into the sink, and line the sieve with a flat-bottomed paper coffee filter. Place over another bowl, preferably with a lip, or a large liquid measuring cup, and immediately pour in the oil to strain a second time. If the filter clogs, you can either change it out for a new one or pick it up and very gently squeeze it to force the oil through faster. Just be careful not to break the filter (and send oil everywhere - very messy, trust me).
- Let the filtered oil stand 1 to 2 hours. If you see a clear liquid at the top of your darker green oil, do not worry - it's mostly water, and can be carefully poured off. Transfer the oil to a sterilized tightly sealing jar or bottle, using a small funnel if needed. Store in a cool, dark place. Keeps at least 1 to 2 months.
- Recipe provided by Heather A. Goesch, R.D.N. of Heather Goesch Nutrition.
Per serving: 91 kcal cal., 11 g fat (1 g sat. fat). Percent Daily Values are based on a 2,000 calorie diet