Rosemary Infused Olive Oil Recipe - Homebody Eats
Rosemary Infused Olive Oil Recipe - Homebody Eats is a easy Mediterranean recipe that serves 8. 120 calories per serving. Recipe by Homebody Eats on YouTube.
Prep: 5 min | Cook: 1 hr 10 min | Total: 1 hr 20 min
Cost: $10.50 total, $1.31 per serving
Ingredients
- 16.9 oz Extra Virgin Olive Oil (good quality, unfiltered if possible)
- 0.5 oz Fresh Rosemary (stems removed, roughly chopped)
Instructions
Gather and Measure Ingredients
Measure 16.9 oz of extra virgin olive oil and 0.5 oz of fresh rosemary. Set the rosemary aside in a small bowl.
Time: PT2M
First Infusion – Heat
Add the oil and rosemary to the saucepan. Heat over medium heat, stirring occasionally, until the oil reaches 230°F.
Time: PT5M
Temperature: 230°F
First Infusion – Cool
Remove the saucepan from heat and let the mixture sit until the temperature drops to 120°F.
Time: PT10M
Temperature: 120°F
Discard First Batch of Rosemary
Pour the oil through a fine mesh sieve into a clean bowl, discarding the spent rosemary.
Time: PT1M
Second Infusion – Add Fresh Rosemary
Return the strained oil to the saucepan and add a fresh 0.5 oz of rosemary.
Time: PT1M
Second Infusion – Heat
Heat again over medium heat until the oil reaches 230°F.
Time: PT5M
Temperature: 230°F
Second Infusion – Cool
Remove from heat and let cool to 120°F.
Time: PT10M
Temperature: 120°F
Discard Second Batch of Rosemary
Strain the oil again through the sieve, discarding the rosemary.
Time: PT1M
Third Infusion – Add Fresh Rosemary
Return the oil to the saucepan, add the final 0.5 oz of rosemary.
Time: PT1M
Third Infusion – Heat
Heat to 230°F once more.
Time: PT5M
Temperature: 230°F
Third Infusion – Cool to Room Temperature
Remove from heat and allow the oil to cool to about 70°F (room temperature).
Time: PT30M
Temperature: 70°F
Final Strain and Bottle
Strain the oil one last time through the fine mesh sieve into a clean glass bottle. Seal tightly.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 0 g
- Carbohydrates
- 0 g
- Fat
- 14 g
- Fiber
- 0 g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free, Keto-Friendly
Allergens: Olives (olive oil)
Ingredient Substitutions
- Instead of Extra Virgin Olive Oil: Canola oil (flavor will be milder), Avocado oil (higher smoke point, different taste)
- Instead of Fresh Rosemary: Dried rosemary (use 1 tsp per infusion), Thyme (for a different herb profile)
Equipment Needed
- Saucepan
- Instant-Read Kitchen Thermometer
- Fine Mesh Sieve
- Glass Storage Bottle
- Measuring Cup (optional)
Critical Steps — Do Not Skip
- Heat oil with rosemary to exactly 230°F.
- Cool oil to 120°F before discarding rosemary.
- Repeat the rosemary addition and heating/cooling cycle two more times.
- Final cooling to room temperature before bottling.
- Strain oil through a fine mesh sieve to remove herb fragments.
Chef Tips from the Video
- Lightly toast the rosemary in a dry pan for 30 seconds before adding it to the oil to deepen the aroma.
- Use a completely dry, sterilized bottle to prevent microbial growth.
Troubleshooting
The oil smells burnt or has a bitter taste.
Reduce the heat and never exceed 250°F. If burnt, discard the batch and start over.
Rosemary flavor is weak.
Add an extra infusion cycle or increase rosemary to 0.75 oz per cycle.
Storage
Refrigerator: Store in a sealed glass bottle in the refrigerator for up to 2 weeks.
Freezer: Not recommended to freeze; texture may change.
Room temperature: Can sit at room temperature for up to 1 week, but refrigerate for longer shelf life.
Make-Ahead Tips
- The infused oil can be made up to 3 days ahead; keep it refrigerated.
- Shake the bottle gently before each use to redistribute any settled flavor.
Frequently Asked Questions
What is the cultural significance and history of rosemary infused olive oil in Mediterranean cuisine?
Rosemary infused olive oil has been used for centuries across the Mediterranean as a simple way to capture the herb’s aromatic qualities. It reflects the region’s emphasis on high‑quality olive oil and fresh herbs to elevate everyday dishes.
What are the traditional regional variations of rosemary infused olive oil in Italian cooking?
In Italy, some regions add a pinch of sea salt or a splash of lemon zest to the infusion for extra brightness. In coastal areas, a hint of garlic may be included, while inland producers often keep it strictly rosemary and oil.
How is rosemary infused olive oil traditionally served in Greek cuisine?
Greek households often serve rosemary infused olive oil as a dip for warm pita bread, or drizzle it over grilled octopus and vegetables. It is also used to finish soups and stews just before serving.
What occasions or celebrations is rosemary infused olive oil associated with in Mediterranean culture?
The oil is a staple at family gatherings, summer barbecues, and holiday feasts such as Easter or Christmas, where it adds a festive herbal note to breads and roasted meats.
What other Mediterranean dishes pair well with rosemary infused olive oil?
It pairs beautifully with roasted potatoes, grilled lamb, focaccia, grilled vegetables, and even simple salads featuring tomatoes and feta.
What makes rosemary infused olive oil special in Mediterranean cuisine?
The combination of high‑quality olive oil and aromatic rosemary creates a versatile condiment that captures the essence of the Mediterranean’s love for fresh herbs and healthy fats.
What are the most common mistakes to avoid when making rosemary infused olive oil?
Common errors include overheating the oil past its smoke point, not cooling to the correct temperature before discarding rosemary, and using too little rosemary for a noticeable flavor.
Why does this recipe heat the oil to 230°F instead of simply steeping the rosemary at room temperature?
Heating to 230°F opens the oil’s molecular structure, allowing the rosemary’s volatile oils to dissolve quickly. Cooling to 120°F then locks in the flavor without degrading the delicate herb compounds.
Can I make rosemary infused olive oil ahead of time and how should I store it?
Yes, you can prepare the oil up to three days in advance. Store it in a clean, airtight glass bottle in the refrigerator; label with the preparation date and use within two weeks.
What texture and appearance should I look for when the rosemary infused olive oil is finished?
The oil should be clear with a faint greenish hue from the rosemary. It should feel silky, not cloudy, and have a fragrant, pine‑like aroma.
How do I know when the rosemary infused olive oil is done cooking?
The oil is done when it reaches 230°F during heating and then cools to 120°F before each rosemary discard. After the third cycle, let it reach room temperature before bottling.
What does the YouTube channel Homebody Eats specialize in?
The YouTube channel Homebody Eats focuses on simple, approachable home cooking recipes that use minimal ingredients and equipment, often highlighting pantry staples and quick techniques for everyday meals.
How does the YouTube channel Homebody Eats' approach to Mediterranean cooking differ from other cooking channels?
Homebody Eats emphasizes ultra‑simple, two‑ingredient or few‑ingredient recipes that still deliver authentic Mediterranean flavors, whereas many other channels may use more complex techniques or exotic ingredients.
What other Mediterranean recipes is the YouTube channel Homebody Eats known for?
Homebody Eats is known for recipes like lemon‑garlic roasted chicken, quick tomato‑basil pasta, and a 5‑minute hummus, all designed for busy home cooks seeking fresh, Mediterranean-inspired meals.
Last updated: September 1, 2026
