Sous Vide Herb-Infused Olive Oil
dried herbs of your choice
we used rosemary
Preheat your sous vide bath to 131°F (55ºC)
Add your olive oil and rosemary to a zip lock bag or, if using a chamber vacuum, the bag appropriate for your vacuum. Seal using either the water displacement method or seal using your vacuum.
Submerge in the water bath and cook for 3 hours. Right before removing the bag, prepare an ice bath.
Remove bag from water bath and submerge into an ice bath.
After the oil has cooled, remove and strain out the herbs. Transfer to your storage bottle and refrigerate.