How to Make Rosemary Oil

Rosemary oil is a popular dipping oil used in food and beauty treatments. If you want to make rosemary oil quickly, heat a few sprigs of fresh rosemary in the oil of your choice. However, you should note that this oil can only be used for about a week, as the oil will go bad after this time, Another alternative is to use dried rosemary to create a shelf life oil use longer. You can add dried rosemary to an optional jar of oil and place in a sunny place to allow the oil to cook after soaking time. This method works for packaged dried rosemary or homemade dried rosemary.

Table of Contents

Ingredient

Fresh rosemary oil

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

Dried rosemary oil

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

Use fresh rosemary

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Wash and measure the rosemary. You just need to wash a few sprigs of fresh rosemary under cool running water to remove dirt and dust. Next, pluck the leaves and measure out about 1 cup of leaves. ^{[1] X Research Source}

You can leave out the rest of the rosemary leaves or save it for another recipe.

Pour oil into a small pot. You will measure about 2 cups of oil and pour it into a small saucepan. Many people like to use olive oil because of its taste as well as its use in food processing and beauty. However, if you only want to use the oil for beauty purposes, use jojoba oil or sweet almond oil. ^{[2] X Research Source}

Never eat or prepare food with jojoba oil and sweet almond oil.

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Heat rosemary oil. Add a few sprigs of rosemary to the small pot. Place the pot on the stove over low heat. Cook the rosemary for about 5-10 minutes, stirring constantly. ^{[3] X Research Source} As the oil warms up, you will smell rosemary.

When you see the oil boiling around the rosemary branches, the oil is too hot. You need to reduce the heat and keep stirring.

Filter the oil and let it cool. Place the metal sieve in a large metal bowl. Pour the oil mixture into a sieve to filter out the rosemary. Discard the filtered rosemary pieces and wait for the bowl of oil to cool. ^{[4] X Research Sources}

Metal sieves and cheesecloth can both be used to filter the oil. You need to make sure the oil has cooled down before using these tools.

Pour oil into the bottle. When the oil reaches room temperature, you can pour the oil into a clean bottle. Label the bottle and note the bottling date and ingredients used. However, you should not add sprigs of rosemary to the bottle. This helps the oil bottle look good, but can cause harmful bacteria to grow in the oil. ^{[5] X Research Sources}

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Put the oil in the refrigerator. Oil soaked in fresh herbs should be refrigerated and used within about a week. ^{[6] X Research Source} This is a way to prevent harmful bacteria from multiplying that cause oil to spoil.

If you’re using the oil as a gift, be sure to write the expiration date on the label.

Oil soak with dried rosemary

Sterilize jars. Pour water into a large pot and place on the stove over medium heat. When the water boils, you will use tongs to grasp the jar into the water. Heat the vial for about 10 minutes to kill harmful bacteria that can damage rosemary oil.

You do not need to heat the lid. Instead, wash the lid with soap and water, then air dry. ^{[7] X Research Sources}
You can use a dedicated bottle sterilizer. In this case, follow the manufacturer’s instructions.

Put the dried rosemary in the jar. If you are drying your own rosemary, place 3-4 sprigs of rosemary in the jar. If using packaged dried rosemary, you will add 1 tablespoon full to the jar. ^{[8] X Research Sources}

Do not use fresh rosemary, as the oil will spoil and breed harmful Botulism bacteria. ^{[9] X Research Source}

Pour oil into the rosemary. You will pour the olive oil into the jar so that there is still about 1cm of space at the top. Make sure all the rosemary is submerged in the oil. ^{[10] X Research Source} If needed, you can use a clean spoon to submerge the dried rosemary in the oil.

You can also use coconut oil instead of olive oil.

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Place the jar in the sun. Close the lid of the jar and place in a sunny place. You keep the vial in that position for 2 weeks. ^{[11] X Research Source} During this time, the oil will gradually heat up and infuse the flavor of the rosemary. After two weeks, you can use rosemary oil.

Oil Filter. Place the cheesecloth in a large metal bowl. The edges of the cheesecloth are spread over the sides of the bowl. Next, pour the oil in the jar into the cheesecloth. Grab the edges of the cheesecloth and squeeze the oil into the bowl and strain out the small pieces of rosemary. ^{[12] X Research Source}

Use clean hands to squeeze the cheesecloth.
Discard the filtered rosemary pieces.

Store rosemary oil at the kitchen counter. Pour the filtered olive oil into the jar and close the lid. If desired, you can add a sprig of dried rosemary to the oil for garnish. Dried rosemary oil has a shelf life of one year. ^{[13] X Research Source}

If you are pouring oil into a new bottle, sterilize the jar first.

Drying fresh rosemary

Wash fresh rosemary. You can either pick fresh rosemary from a potted plant or buy it at the grocery store. Rinse fresh rosemary sprigs under running water to remove dirt and dust. Use a paper towel to blot the rosemary or place in a basket to drain.

You need 3-4 sprigs of rosemary to make one jar of rosemary oil.
Dried rosemary can be kept for a long time. Dry the rosemary as much as possible, even if you don’t use the whole thing to make rosemary oil.

Ingredient

Steps

Use fresh rosemary

Oil soak with dried rosemary

Drying fresh rosemary

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