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Rosemary-Infused Oil

Rosemary-Infused Oil

Rapid infusion is a super easy and time-efficient way to inject liquid ingredients with intense flavour. Using this pioneering technique, you can make this wonderfully fragrant rosemary-infused oil in no time. Whether used as a dip, as the base of a salad dressing, or to garnish a dish, the oil is essential to every kitchen.  


    • 20 g fresh rosemary
    • 250 ml extra-virgin olive oil


To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Roughly chop the fresh rosemary and place it in the cream dispenser along with the olive oil.
    2. Connect your Smartwhip to the cream dispenser and charge it to 15 bar. Disconnect your Smartwhip and shake the cream dispenser for 5-10 seconds to evenly distribute the gas, then set it aside for 1 hour to infuse.
    3. When the indicated time has passed, hold the cream dispenser upright and press the lever to release the pressurised gas completely.
      Tip: Hold a bowl above the nozzle of the cream dispenser to catch any liquid that might spray out.
    4. Remove the lid of the cream dispenser and strain the rosemary-infused oil into a container.


The rosemary-infused oil can be used straight away or stored in a sealed glass container for later use. The oil works well as a bread dip with some coarse salt, as cooking oil or to garnish hot dishes.

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