Leftover rosemary leaves can be discarded or set aside for other recipes.
Jojoba oil and sweet almond oil should not be eaten or used in cooking.
If the oil begins bubbling around the rosemary, the oil is too hot. Reduce the heat and stir.
Metal strainers and cheesecloths can also be used to strain the oil. Make sure the oil has cooled before using these tools.
If the oil is a gift, be sure to include a “use by” date on the label.
Do not use fresh, undried rosemary. If you do, your oil will become rancid and might grow harmful Botulism bacteria. [10] X Research source
You could also use coconut oil in place of olive oil. [12] X Expert Source Lorena BarcalClinical Herbalist & Clean Beauty Specialist Expert Interview. 28 June 2020.
Use clean hands to squeeze the cheesecloth. Discard the leftover pieces of rosemary.
If you move the oil to a new jar, sterilize the jar first.
You will need three to four sprigs of rosemary to make one canning jar’s worth of rosemary oil. Dried rosemary has a very long shelf life. Dry as much as you want, even if you don’t plan on using it all for rosemary oil.
When the rosemary is done drying, it will crumble easily between your fingers. Let the sprigs cool completely before making rosemary oil.
