Low Sodium Smoky Rosemary-Balsamic Herb Oil

Total time15 min

Prep time10 min

Cook time5 min

Low Sodium Smoky Rosemary-Balsamic Herb Oil

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Ingredients

8 servings

½ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 sprigs fresh rosemary
1 tsp smoked paprika
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
1 tbsp balsamic vinegar
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp black pepper

Instructions

1
Combine the olive oil and rosemary sprigs in a small saucepan over medium-low heat. Warm until the oil is fragrant and small bubbles form steadily around the rosemary, about 3–4 minutes. Do not let the oil smoke or the rosemary brown.
2
Remove the pan from the heat. Stir in the smoked paprika, dried thyme, and red pepper flakes, if using. Let the spices steep in the warm oil for 1 minute.

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