Rosemary Oil – Olio al Rosmarino

Rosemary oil from Vitelium. Fresh rosemary and olives, cold-pressed together in Molise.

Rosemary oil from Vitelium consists of 98 percent extra virgin olive oil and 2 percent fresh rosemary, both pressed in a single operation. No laboratory-made herbal flavoring, no oil infused with branches, no frying oil.

Olio al Rosmarino is a flavored oil from Molise: fresh rosemary goes into the mill together with the olives. A tray of roasted chickpeas comes out of the oven, still sizzling from the heat. A spoonful of the oil over them, and the kitchen smells like a hillside covered in rosemary bushes in the south. This scent does not come from a flavoring, because, according to the manufacturer, Vitelium does not add any flavoring agents. It comes from the herb itself, which releases its essential oils into the olive oil during pressing.

Resinous, warm, and delicately spiced

Olio al Rosmarino smells of freshly picked needles, resinous and slightly camphor-like. The spice remains present on the palate but is softened by the round, green olive oil. Vitelium describes the taste as delicately spiced, and that is exactly how it is: distinct, but not sharp or bitter.

The typical aromatic compounds of rosemary, including cineole and camphor, are fat-soluble. This is why they transfer well into the oil when pressed together. The result tastes of the whole herb, not just a single note.

Anyone wishing to season delicate dishes such as steamed fish or fine cream soups will find the oil too dominant. Rosemary is one of those herbs that can quickly define a cuisine. Here, less is usually more.

For meat, mushrooms, pizza, and polenta

Vitelium recommends meat dishes, sauces, pasta, and pizza. Lamb chops or a grilled pork chop receive a teaspoon each after cooking. A roast chicken can be rubbed with the oil and coarse salt before cooking, allowing the spice to penetrate the skin.

It works particularly well with mushrooms: sear oyster mushrooms or button mushrooms in neutral oil over high heat, remove from the stove, then drizzle with rosemary oil. Creamy polenta with Parmesan, tomato sauce added at the end, or a pizza rossa straight from the oven also benefit. White beans with garlic or potato soup can also handle a drizzle.

The flavored oil is not suitable for frying at high temperatures. The delicate herbal aromas evaporate, and the olive oil loses its freshness. It is, however, ideal for marinating and drizzling.

Our tip: Rinse chickpeas from a jar, pat them dry, and roast at 220 degrees for about 25 minutes. While still hot, mix with two tablespoons of rosemary oil, sea salt, and a little lemon zest. A snack for an aperitif that is ready in half an hour.

For a quick marinade, mix three tablespoons of oil with a crushed garlic clove, pepper, and a little lemon juice. Let lamb chops, chicken thighs, or vegetable skewers marinate in it for one hour in the refrigerator.

Why it is pressed together

Many herbal oils are made by infusion: whole branches steep in already pressed oil for weeks. Oils infused with fresh herbs are considered tricky because the water in the herb limits their shelf life. At Vitelium, fresh rosemary is cold-pressed together with the olives; the centrifuge separates out the fruit water.

According to the ingredients list, the product consists of 98 percent extra virgin olive oil and 2 percent rosemary. Because a herb has been added to the olive oil, it is legally classified as a flavored oil. Unopened, it remains suitable for consumption for one and a half to two years after bottling, according to the manufacturer.

The olives grow in the groves around Provvidenti in the province of Campobasso. There, Davide Petrollino, a plant biologist and heir to the family groves, looks after the olives and the mill for Vitelium GmbH, which is managed by Constanze Engelbrecht in Hamburg. The olives are harvested early in autumn by hand, so that the base oil tastes fresh and green.

Herbal oil for rustic cuisine

The herbal oil is a good fit for a cuisine featuring grilling, roasting, and braised dishes, where bold aromas are in demand. It saves the chopping of fresh needles and distributes the spice evenly across the plate. A teaspoon replaces about one small sprig, with the oil releasing the spice more quickly and evenly. It makes a good gift for people who enjoy grilling or cooking Italian food.

Store the bottle in a cool, dark place and close it tightly after opening. For fish and light vegetable dishes, the lemon oil from the same mill is the fresher alternative. Anyone looking for an oil without any herbs for everyday use should choose the medium-fruity FRENTANUM.

Rosemary and olive in one oil, pressed without flavoring agents: for grilled meat, mushrooms, and anything from the oven.