Time
5 min
Serving
12 persons
Calories
0
A convenient way to preserve fresh rosemary and olive oil in cube form for later use.
Ingredients
- chopped fresh rosemary: 1 cup (fresh)
- extra-virgin olive oil: 0.75 cup (plus more as needed)
Metric Conversion
Stages of cooking
-
Divide the chopped rosemary equally between the cubes in a 12-cube ice cube tray. Add enough olive oil to just barely cover the herbs. Each cube typically contains about 1 tablespoon of olive oil and a little more than 1 tablespoon of rosemary.
-
Freeze for at least 4 hours. Gently pop the cubes out of the tray and store them in a sealed and labeled zip-top plastic bag in the freezer for use later. When you want to use one, simply add it to the skillet or pot you are using.
