Rosemary Infused Olive Oil

I truly believe there is no greater pleasure in life than that of great food, great people, and great conversation. That was exactly the case last week when I was able to meet Sam of Style of Sam for the first time over a wonderful breakfast at Le Pain Quotidien. As we chatted away about blogging, NYFW, and life, we chowed down on delicious omelettes which came with a side of mixed greens, lightly dressed in olive oil. It was then I got thinking about something I haven't made in while, rosemary infused olive oil.

There are so many different herbs and spices that can be used to infuse olive oil, but rosemary has to be my absolute favorite. What started out as just a dressing for salad, has now become the go-to as a marinade, in cooking various dishes, an accompaniment for fresh bread, and even popcorn. This olive oil is so flavorful and easy to put together, you will want to find any and every opportunity to use it.

Rosemary Infused Olive Oil

PRINTABLE RECIPE HERE

Ingredients:

1 cup Extra Virgin Olive oil

3 to 4 sprigs of Rosemary (washed and dried completely.)

Optional: Chili flakes

In a saucepan over medium heat, warm the olive oil to the point where little bubbles start to form but it is not boiling, about five minutes. Remove the pan from the heat and allow to cool completely.

Place the rosemary sprigs (and a pinch of chili flakes if using) in a bottle and pour in the cooled olive oil. 

Seal the bottle and place in the fridge. Let it sit for a few days before using to extract the flavor. (I give it up to a week for a strong flavor, but 2-3 days is fine.)

Use as a dressing, marinade, whatever you like!

Spring mix, goat cheese, and rosemary infused olive oil. Simple, yet so flavorful.