How To Make Homemade Rosemary & Lemon Infused Oil
This Lemon & Rosemary Oil is a versatile addition to your kitchen that brings a burst of zesty citrus and aromatic herbs to any dish. Slowly infused for maximum flavour, it’s perfect for drizzling over fresh salads, enhancing grilled fish or chicken, dipping crusty bread, and elevating your crispy roast potatoes to a whole new level. Store in the fridge for up to 1 month. Shake before use; any cloudiness will clear at room temperature.
Ingredients
500ml The Good Oil extra virgin rapeseed oil
3 large sprigs fresh rosemary, leaves removed
Zest of 2 lemons, cut into large strips
½ tsp black peppercorns
½ tsp sea salt
Method
Add the rosemary leaves, strips of lemon zest, peppercorns, and salt to a small saucepan. Pour in the oil, stirring gently to cover the ingredients. Place the pan over a low heat and warm slowly until tiny bubbles begin to form around the edges (Approx 5 minutes)—avoid boiling or frying.
Remove from heat and let the mixture infuse in the pot for at least 2 hours. Once fully cooled, strain the oil through a fine sieve or cheesecloth into a sterilized jar with a lid.
Store the oil in the fridge for up to a month. Shake before use; any cloudiness will clear at room temperature.
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The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point—perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.
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