Next time you have an abundance of fresh rosemary in your garden or get some from your CSA, I highly recommend planning a movie night. That way, you can make everyone in your living room happy and serve popcorn with fresh rosemary-infused olive oil and nutritional yeast (OK, I’m biased about “nooch” on popcorn).

It’s best to make fresh, herb-infused oil in small batches—perhaps just enough for movie night—because it doesn’t have a long shelf life.

This recipe is easy to make, but you’ll need to plan for the oil to sit for an hour to infuse.

Rosemary-infused oil

Ingredients

½ cup extra-virgin olive oil

⅛ cup dry fresh rosemary leaves 

Not using thoroughly dry leaves can lead to murky oil or bacteria, so be sure to use thoroughly dry leaves. You can remove them from the woody branches or leave them on.

Place the oil in a heavy-bottom saucepan.

Gently rub the rosemary between your hands, and then add it to the olive oil.

Heat gently on low for 8 minutes. If it starts to simmer, reduce the heat.

Remove from heat and allow the rosemary and oil to infuse for an hour. 

After an hour, strain the olive oil into a clean, dry jar. Discard the rosemary or use it in something else the same day.

Store the leftover oil tightly covered, away from direct light and heat, or in the refrigerator, and use within a week.

Rosemary flavored popcorn

Make your popcorn as you ordinarily would; an air popper works great for this, so you’re not doubling up on the oil. 

Drizzle the herb-infused oil on the popcorn, salt, and toss. Don’t overdo; you can always add more.

Optional seasoning: sprinkle with freshly grated parmigiano-reggiano or nutritional yeast.

Happy movie night! What are we watchin’?