Written by adam on Mar 22, 2006
Rosemary-Infused Olive Oil
Filed Under: Recipes
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This is Giada's recipe for Rosemary-Infused Olive Oil. I'm not actually sure why the oil gets heated up for 5 minutes. You can achieve the same effect by just letting the rosemary sit in the olive oil bottle for a week. Besides, when you start heating up the oil, you are inevitably breaking down the chains of fatty acids that make up the oil, thus destroying the overall quality of the oil. So why would one want to rancify the oil, then bottle it and then reuse it?
Ingredients
- 1/2 cup olive oil
- 3 fresh rosemary sprigs (each 5 inches long)
In small saucepan, combine oil & rosemary. Cook over low heat until a thermometer reaches 180 F, about 5 minutes. Remove and let cool to room temp. Transfer the sprigs to a bottle, then add the oil. Seal and refrigerate up to 1 month
Source: Epicurious Member Recipes
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my