My ultimate kitchen pantry splurge is a bottle of flavored olive oil. White truffle. Herb. Mushroom and garlic. You name it, I can find a use for it. Making your own herb-infused olive oil is relatively easy as well – as long as you keep a few safety points in mind.
*Make sure to let your fresh herbs dry completely for at least 24 hours. Any moisture – aside from the olive oil – can harbor bacteria.
*Make sure the container used to bottle the oil post-infusion is completely dry as well for the same reason.
*Erring on the side of caution, I only made enough olive oil to use for a few days. I also took the Rosemary out of the oil once the infusion process was done.
Once you have everything prepped, the infusion process is pretty simple. Here’s what I used.
1/2 cup Extra Virgin Olive Oil
2 sprigs of fresh, dry Rosemary
3 slices of dried porcini mushrooms (not fresh)
1. Gently press Rosemary leaves with your fingers to release oils. Place Rosemary sprigs and dried mushrooms in pot, cover with olive oil.
2. Warm the oil on medium low burner for 5-6 minutes. Do not bring the oil to a boil or allow it to simmer, just warm the oil gently.
3. After 5 minutes, remove oil from stove and let cool to room temperature. Let infusion continue for 1-2 hours.
4. Remove Rosemary and mushrooms from oil. Strain into a dry jar or container and tightly seal until use.
I knew I wanted to use my Rosemary-infused oil for spaghetti night, so I made a batch ahead of time. It’s perfect for:
*Dipping a crusty bread
*drizzling over noodles to keep them from sticking before you serve.
*…or these Rosemary Parmesan Croistinis
Rosemary-infused Olive Oil
Shredded Parmesan Cheese
1. Heat oven to 350.
2. Brush one side of baguette slices with Rosemary-Infused Olive Oil. Sprinkle with fresh ground pepper and shredded parmesan cheese. Place coated bread slices on baking sheet.
3. Bake for 5-7 minutes until bread starts to turn golden and cheese is melted.