Rosemary Oil Recipe

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Rosemary Oil
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Ingredients
6
Count
Nutrition
4196
Calories
Total time
5
Minutes
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Ingredients:

Directions:

  1. Shake off excess dirt from rosemary.
  2. No water on herbs!
  3. Put rosemary into a 2 cup (1 pint) bottle.
  4. Cover with 2 cups of olive oil and seal.
  5. Keep refrigerated.
  6. Strain and put into a pretty bottle.
  7. Use for salads and cooking, dipping fresh crusty bread into.
  8. Or use in place of where you would use olive oil.
  9. Health Update: Homemade Flavored Oil Alert.
  10. 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.
  11. Herbs and oils are both low-acid (pH
  12. 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.
  13. 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:.
  14. Herb Flavored Oil - Cold Infusion Method.
  15. 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.
  16. 1-2 cups green herbs.
  17. 1 cup oil (olive oil, walnut oil, etc.).
  18. In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
  19. Add herbs and push under boiling water with a long handled spoon.
  20. Return water to a boil and blanch herbs, covered, for 5 minutes.
  21. Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
  22. Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
  23. Place herbs in a blender and add oil. Puree until smooth.
  24. Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
  25. Pour strained oil into a pre-sterilized glass bottle. Cover tightly and refrigerate; use within 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4195.7 Kcal (17567 kJ)
Calories from fat 4260.85 Kcal
% Daily Value*
Total Fat 473.43g 728%
Sodium 2336.69mg 97%
Potassium 47.98mg 1%
Total Carbs 2.57g 1%
Sugars 0.06g 0%
Dietary Fiber 0.51g 2%
Protein 0.44g 1%
Vitamin C 2.5mg 4%
Iron 0.3mg 2%
Calcium 21.2mg 2%
Amount Per 100 g
Calories 859.77 Kcal (3600 kJ)
Calories from fat 873.13 Kcal
% Daily Value*
Total Fat 97.01g 728%
Sodium 478.83mg 97%
Potassium 9.83mg 1%
Total Carbs 0.53g 1%
Sugars 0.01g 0%
Dietary Fiber 0.1g 2%
Protein 0.09g 1%
Vitamin C 0.5mg 4%
Iron 0.1mg 2%
Calcium 4.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 123.3
    Points
  • 122
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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