Rosemary Infused Olive Oil

As I said in an earlier post, I am trying to make all my Christmas gifts this year. I have already made bath bombs, but those work more for the ladies, so I needed something that the couple could enjoy. I instantly thought of food, and, you guessed it, am going to make Rosemary Infused Olive Oil, with a kick!


I currently am growing rosemary and Thai dragon peppers in my AeroGarden, so I had inspiration for the idea. I went to world market and got glass olive oil jars for $2 a piece, then got a jug of extra virgin olive oil at Costco for $11. Through going the the process, 1 jug of Costco of olive oil fills eight – 8oz glass jars, which is exactly how much I needed.

I found a recipe that seemed simple and would be good for two weeks of sitting around before Christmas. I found how to infuse the olive oil with the rosemary here.

Once infused, I will transfer the olive oil into the jars and let them sit in a dark cool place for a week. Next week I will add the spicy peppers and garlic and let it sit another week, just in time for Christmas.


So what to do:


Extra Virgin Olive Oil.  

Fresh Rosemary

Thai Peppers- One per Bottle

Garlic- 2 Cloves per Bottle

Olive Oil Jars


First: Pull out your crock pot and toss in a generous amount of rosemary (I did 7 sprigs) and enough olive oil to fill each of your jars a little over 3/4th of the way. You want some room for the future fillings. Cool on high for 1 hour, then turn off and let return to room temperature. Strain the oil into each bottle. Cover and place in a cool dark area for one week.

Second: One week Later-

Pull out your jars and pop into each- one slit Thai pepper, 2 cloves of garlic, and one sprig of rosemary.

Cover and stash again.

The longer it sits the stronger the flavor. It can be out for about 2 months or in the fridge for 6 (but who puts olive oil in the fridge?)


I will update with my opinion of the flavor in 2 weeks and finished product photos!











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