Rosemary, Lemon and Thyme Oil Recipe

By | Published | Salad Dressings | No Comment


  • Rosemary Sprigs – 5
  • Thyme Sprigs – 10 to 15
  • Zest of 2 Lemons
  • Canola Oil – 1 cup


  1. Preheat the oven to 150C/300F.
  2. Remove the leaves from the rosemary and thyme sprigs.
  3. Cut the lemon zest into strips.
  4. Pour the oil into a two-cup ovenproof glass measuring cup and add the leaves and lemon zest strips.
  5. Place the cup on a pie plate in the center of the oven and heat for  2 hours.
  6. Test the oil temperature. It should be 250F/120C before removing from the oven.
  7. Let it cool for at-least 30 minutes.
  8. Store in the fridge as is or strain through a cheesecloth and refrigerate.

You might also like these recipes

Feel free to comment or share your thoughts on this Rosemary, Lemon and Thyme Oil Recipe from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to our Newsletter
Sign up to receive the latest recipes, kitchen tips as well as receive other site updates!

Stay Connected:

Send this to a friend