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You must have received a bottle of Rosemary Infused Extra Virgin Olive Oil recently. You are going to be so happy with it! But before you twist off that cap, there a few things you should know.
Your hostess probably made your oil 1 to 2 weeks before gifting. If made correctly, this infused oil will last about a month. So that gives you two to three weeks to enjoy it’s flavor.
To prolong the life of your oil, store in the refrigerator.
Check the bottle before use to ensure the oil isn’t spoiled if you waited more than two weeks to use it.
You don’t have to use all of the oil at once. It can be recapped and reused within the one-month time frame.
Now that you know the important stuff, let’s get to the fun part: how to use it!
Infused olive oils can be used for many recipes. The rosemary addition makes it especially delicious due to the fragrant piney flavor. Rosemary pairs well with salmon, tilapia, lamb, pork, and chicken, as well as most vegetables.
Some of my favorite ways to use this oil are:
Drizzling over spinach salads
Basting fingerling potatoes before roasting
Coating pans for cooking meat and seafood
Adding to cooked pasta
Pouring into a shallow dish for dipping crusty bread pieces
If you’d like to make your own Rosemary Infused Extra Virgin Olive Oil, you can view a tutorial and print the bottle labels here.
And if you’re new to In The New House, check out the About Page to learn more about me and the Home Page to see my latest additions. You can subscribe to my blog to receive new post notifications by email and follow me on Facebook, Instagram, Twitter, and Pinterest for great ideas, recipes, behind-the-scenes insight, and special giveaways. Thanks for stopping by and I hope you enjoy your new herb oil.
Be sure to come back and share the fantastic ways you used your Rosemary Olive Oil! I’d love to hear about your creations.
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