How to make delicious rosemary oil

Recipe for soaking rosemary in oil

You need:

• 12 sprigs of rosemary
• 1 liter of extra virgin olive oil
• 4 tbsp coarse sea salt
• 2 teaspoons of black peppercorns
• 2 teaspoons of white peppercorns
• sterile mason jars or glass bottles (each 500 ml capacity)

Note: You will get about one liter of rosemary oil with the recipe.

How to put rosemary in oil

1. Wash the rosemary thoroughly.
2. Carefully dry the herbs with kitchen paper.
3. Spread the rosemary on a baking sheet lined with parchment paper.
4. Dry the herbs in an oven at 100 degrees (circulating air: 80 degrees!) For about eight to ten minutes.
5. Take out the tray with the rosemary and let the herbs cool down.
6. Put two tablespoons each of coarse sea salt, one teaspoon of black peppercorns and one teaspoon of white peppercorns into two sterile mason jars or glass bottles.
7. Distribute the rosemary evenly between the two vessels.
8. Fill the containers with olive oil so that the herbs are completely covered.
9. Close the jars or bottles tightly.
10. Let it sit in a cool, dark place for two to three weeks.

Important: pour olive oil after each use so that the herbs are permanently covered with oil. Otherwise they can go moldy. In general, the oil usually lasts up to six months - when stored in the refrigerator.

Alternative recipe ideas

For the following recipes, the procedure is basically the same as above, only the ingredient lists vary a bit.

Recipe # 2: rosemary with sage and garlic

• 2 sprigs of rosemary
• 5 leaves of sage
• 1-2 cloves of garlic (peeled and pressed)
• 150 ml oil (olive or rapeseed oil ideal)

Recipe # 3: rosemary with garlic and chilli

• 3 sprigs of rosemary
• 2 cloves of garlic (peeled and pressed)
• 3 chili peppers (hot and finely chopped)
• 500 ml of olive oil

Insert rosemary oil

The different rosemary oils are primarily suitable for dishes in which you cook the herbs. Experiment yourself to find out in which dishes the pickled rosemary is particularly good.