Rosemary or Basil-Infused Oil

Olive oil infused with fragrant fresh rosemary or basil makes a delicious addition to all sorts of Italian or Mediterranean dishes. Drizzle it over pasta, soups, and salads; use it as dipping oil for bread or fresh vegetables; add it to salad dressings; and stir a little into any recipe calling for a hint of rosemary or basil flavor. Use the best quality olive oil that you can afford—its flavor will come through accordingly.

Rosemary or Basil-Infused Oil

Rosemary or Basil-Infused Oil

  • 1 cup mild olive oil or vegetable oil
  • ¼ cup packed, chopped fresh rosemary leaves (or ½ cup packed, roughly chopped fresh basil leaves)
  1. Place the oil and rosemary or basil in a 3½- to 4-quart slow cooker. Cook uncovered over high heat for 1 hour, then turn the cooker off.
  2. Allow the oil to cool to room temperature; then pour it through a sieve lined with a clean paper towel (or a paper coffee filter) into a clean glass jar or bottle.
  3. Cover the jar tightly and refrigerate for up to 2 months. (After that, the flavor may fade.) The oil may cloud under refrigeration, but it will become clear again at room temperature.

— Kylan, CD Kitchen

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