How to Make Rosemary Oil

Fresh Rosemary Oil

• 3 or 4 fresh rosemary sprigs
• 2 cups (475ml) oil (olive oil, jojoba oil, or sweet almond oil)

Dried Rosemary Oil

• 3 or 4 dried rosemary sprigs
• 1 tablespoon of dried rosemary
• About 2 cups (475ml) olive oil

Wash and measure the rosemary. Rinse a few fresh rosemary sprigs under cool water to remove dirt and debris. Next, pluck the leaves and measure about 1 cup of leaves.

• You can discard the remaining rosemary leaves or save them for another recipe.

Pour oil into a small pot. Measure approximately 2 cups of oil and pour it into a small pot. Many people prefer olive oil due to its flavor and versatility in both cooking and beauty applications. However, if you intend to use the oil solely for beauty purposes, opt for jojoba oil or sweet almond oil.

• Never consume or cook with jojoba oil or sweet almond oil.

Heat the rosemary oil. Add a few rosemary sprigs to the small pot. Place the pot on the stove over low heat. Simmer the rosemary for about 5-10 minutes, stirring continuously. As the oil warms, you’ll notice the aroma of rosemary.

• If you see bubbles forming around the rosemary sprigs, the oil is too hot. Reduce the heat and continue stirring.

Strain the oil and let it cool. Place a metal strainer over a large metal bowl. Pour the oil mixture through the strainer to remove the rosemary. Discard the strained rosemary pieces and allow the oil to cool.

• Both a metal strainer and cheesecloth can be used to strain the oil. Ensure the oil has cooled before using these tools.

Pour the oil into a bottle. Once the oil reaches room temperature, transfer it into a clean bottle. Label the bottle with the bottling date and the ingredients used. Avoid adding rosemary sprigs to the bottle, as this may enhance its appearance but can lead to harmful bacterial growth in the oil.

Refrigerate the oil. Since the oil is infused with fresh herbs, store it in the refrigerator and use it within a week. This prevents harmful bacteria from growing and spoiling the oil.

• If you plan to gift the oil, remember to include an expiration date on the label.

Sterilize the jar. Fill a large pot with water and place it on medium-high heat. Once the water boils, use tongs to submerge the jar in the water. Boil the jar for about 10 minutes to eliminate harmful bacteria that could spoil the rosemary oil.

• You don’t need to boil the lid. Instead, wash it with soap and water, then air dry.
• You can also use a specialized jar sterilizer. In this case, follow the manufacturer’s instructions.

Add dried rosemary to the jar. If you’ve dried the rosemary yourself, place 3-4 sprigs into the jar. If using store-bought dried rosemary, add 1 tablespoon to the jar.

• Avoid using fresh rosemary, as it can cause the oil to spoil and promote the growth of harmful Botulism bacteria.

Pour oil over the rosemary. Fill the jar with olive oil, leaving about 1cm of space at the top. Ensure all the rosemary is submerged in the oil. If necessary, use a clean spoon to press the dried rosemary down into the oil.

• You can also use coconut oil as an alternative to olive oil.

Place the jar in sunlight. Seal the jar and position it in a sunny spot. Leave it there for two weeks. During this time, the oil will gradually warm and absorb the rosemary's flavor. After two weeks, the rosemary oil will be ready to use.

Strain the oil. Place a cheesecloth over a large metal bowl, draping its edges over the sides. Pour the oil from the jar into the cheesecloth. Gather the edges of the cloth and squeeze to filter the oil into the bowl, removing any small rosemary particles.

• Use clean hands to squeeze the cheesecloth.
• Discard the strained rosemary remnants.

Store the rosemary oil on the counter. Transfer the strained olive oil into a jar and seal it. Optionally, add a sprig of dried rosemary for decoration. Rosemary-infused oil has a shelf life of one year.

• If using a new jar, sterilize it first.

Wash fresh rosemary. You can either pick fresh rosemary from your garden or purchase it from a grocery store. Rinse the rosemary sprigs under running water to remove dirt and debris. Pat them dry with a paper towel or let them drain in a colander.

• You’ll need 3-4 sprigs of rosemary to make one jar of rosemary oil.
• Dried rosemary can be stored for a long time. Dry a large batch, even if you don’t plan to use it all for making rosemary oil.

Arrange rosemary on a baking tray. Start by lining a large baking tray with parchment paper. Then, spread the rosemary sprigs in a single layer. Avoid overlapping them, as this will prevent even drying in the oven.

Dry the rosemary in the oven. Preheat the oven to its lowest temperature for about 10 minutes. Place the tray of rosemary inside and let it dry for 2 to 4 hours.

• When fully dried, the rosemary will become brittle and crumble easily when touched.
• Ensure the rosemary sprigs are completely dry before using them to make rosemary oil.