I have rosemary.
And lots of it! I confess, I didn’t plant this rosemary from seed. I purchased healthy, lovely rosemary plants and planted them. With my own two hands. That’s almost as good, right?
Rosemary is what fairies use for Christmas trees, don’t you think?
If only rosemary survived the winter….. Which is why I bought rosemary plants.
Rosemary is one of my very favorite herbs. I just love how it smells, how it looks, how it tastes. I’m infatuated with rosemary, year after year. Vegetables–especially potatoes, meats, breads….. Next, I shall make a rosemary cake!
Don’t dare me!!
One of the easiest, prettiest things to do with rosemary is to put it in a bottle with olive oil. I love olive oil. I love rosemary. I also love cruets. It’s a natural combo! Plus the garlic. I love garlic, too. I keep my daily-use olive oil in a cruet all the time, year in, year out. I don’t like labels, so I tend to transfer everything I can to something non-labeled anyway, but I have a special love for cruets. For an infused oil, I use a smaller cruet because it needs to be used relatively quickly. Once you put fresh herbs and garlic in oil, you create a potential breeding ground for bacteria if allowed to sit too long. In other words, this isn’t for stashing away Christmas presents. Infused oils should be used within a week. Keep them refrigerated. Use for everything–dipping oil for breads and cheese, sauteeing vegetables, especially potatoes, drizzling on meats, in bread doughs, on pizzas, etc.
(You can also use your infused olive oil in soaps and other beauty products!)
To make rosemary and garlic infused oil, clip a sprig of rosemary, about six inches high or whatever suits your bottle. Wash and air-dry thoroughly. Prepare several garlic cloves. Slice cloves if needed to fit in your bottle. “Bruise” the rosemary (to release the flavor) by pressing gently with a rolling pin.
Add olive oil to the bottle, about two-thirds full. By the way, for cooking and dipping etc, I prefer the “extra light” olive oil. I only use the “heavy” (regular) olive oil for soap. (It’s too heavy for me, in taste.)
Add garlic cloves.
(You can use other herbs, whatever you like. I’m just unnaturally attached to rosemary.)
Finish filling up the oil. Shake to distribute the flavor–if using a cruet, hold a paper towel over the top so you don’t strew oil everywhere. Shake daily before using. The oil will get stronger in flavor every day.
This is a fabulous way to celebrate fresh herbs from your garden, and makes a simple yet gourmet touch on your dinner table when you have guests–or just for yourself. When it’s gone, wash and dry the bottle thoroughly, and do it again!
P.S. Use it in a week. Keep it in the fridge. Behave.
If I can fit it in between all the milk and cream, so can you!