Rosemary oil

Rosemary oil is a vegetable oil infused with the leaves and flowers of Rosmarinus officinalis, an aromatic plant native to the Mediterranean. This oil is highly valued in cooking for its intense herbal aroma and slightly bitter, resinous flavor, which adds depth and a special touch to a wide variety of dishes, especially meats, fish, roasted vegetables, and dressings.

Regarding its origin, rosemary oil is obtained through the maceration or distillation of the fresh or dried leaves of the rosemary plant, which is widely cultivated in countries such as Spain, Italy, Greece, and other temperate regions. It is a traditional condiment in Mediterranean cuisine and is increasingly popular in other gastronomies thanks to its versatility and benefits.

This oil possesses natural antioxidant and antimicrobial properties that can help preserve food and provide health benefits, such as improving digestion and promoting circulation. Furthermore, its use in cooking provides a characteristic flavor and can enhance the aroma of dishes without the need to add many other spices.

In different Hispanic American countries, rosemary oil may also be known as aromatic rosemary oil, essential rosemary oil (when referring to the more concentrated, non-culinary version), or simply infused rosemary oil. However, in most recipes, the term rosemary oil is used to refer to the variant intended for cooking.