Fresh Herb Infused Rosemary Oil Food

ROSEMARY-INFUSED OIL

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

FRESH HERB INFUSED ROSEMARY OIL

Steps:

• Gather the ingredients.
• Use a heavy pot that heats evenly. Avoid aluminum and non-enameled cast iron. Place the rosemary in the pot and pour the oil over it.
• Heat over low heat for 5 to 10 minutes. You want the oil to warm but not simmer.
• Turn off the heat and let the rosemary infuse in the oil for 1 hour.
• Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar for this recipe). Cover tightly and store in the refrigerator, for up to 10 days.
• Place the fresh rosemary in your slow cooker and cover with the oil. Cook on the high setting uncovered for 1 hour.
• Turn off the slow cooker and let the oil cool to room temperature.
• Strain into a clean, dry glass bottle or jar (it is not necessary to sterilize the bottle or jar).
• Cover tightly and store in the refrigerator, for up to 10 days.
• Enjoy.

ROSEMARY INFUSED OIL

Steps:

• Combine the oil and rosemary in a heavy small saucepan.
• Cook over medium-low heat for about 5 minutes.
• Remove from the heat and let cool to room temperature.
• Transfer the sprigs to a 4-ounce bottle or cruet.
• Add the oil and seal the lid.
• Refrigerate for up to 1 month.

ROSEMARY OIL

Steps:

• Shake off excess dirt from rosemary.
• No water on herbs!
• Put rosemary into a 2 cup (1 pint) bottle.
• Cover with 2 cups of olive oil and seal.
• Keep refrigerated.
• Strain and put into a pretty bottle.
• Use for salads and cooking, dipping fresh crusty bread into.
• Or use in place of where you would use olive oil.
• Health Update: Homemade Flavored Oil Alert.
• If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oils at home, keep them refrigerated and toss after 3 days.
• Herbs and oils are both low-acid (pH
• Avoid making flavored oil that is potentially dangerous. Ideal conditions for the unwanted growth of Celsius botulinum include low acid environment (usually pH>4.6), anaerobic (oil provides an anaerobic environment), with enough available water and room temperatures.
• These bacteria are found very commonly in soil, water and air. Surrounding these low-acid foods with oil creates an oxygen-free environment (anaerobic) that is perfect for the growth of the bacteria and formation of its toxin (poison). The safe and recommended method for making flavored oil follows:.
• Herb Flavored Oil - Cold Infusion Method.
• Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb.
• 1-2 cups green herbs.
• 1 cup oil (olive oil, walnut oil, etc.).
• In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
• Add herbs and push under boiling water with a long handled spoon.
• Return water to a boil and blanch herbs, covered, for 5 minutes.
• Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
• Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
• Place herbs in a blender and add oil. Puree until smooth.
• Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
• Pour strained oil into a pre-sterilized glass bottle. Cover tightly and refrigerate; use within 3 days.