Rosemary oil
10 servings
5 minutes
Rosemary oil is an elegant and aromatic ingredient from the depths of French culinary tradition. It fills dishes with subtle herbal notes and the light spiciness of fresh rosemary. This recipe is inspired by Provençal kitchens where fresh herbs play a key role in creating refined flavors. The oil with rosemary and garlic reveals its aroma, filling kitchens with the warmth of the Mediterranean. It can be used for dressing salads, marinating meat, enhancing the flavor of bread, or simply as a sophisticated addition to cheeses and snacks. It has a softness and richness, leaving a pleasant aftertaste with a slight bitterness. A true embodiment of French gastronomic art.
1
Take 2-3 sprigs of rosemary and place them in a clean bottle. Add some chopped rosemary and minced garlic.
- Fresh rosemary: 1 bunch
- Garlic: 1 clove
2
Heat the olive oil, but do not bring it to a boil. Carefully pour the oil into the bottle through a funnel. When the oil stops sizzling, close the bottle with a lid and let it steep.
- Extra virgin olive oil: 500 ml
