Rosemary Infused Oil
Time: 35 mins
Ingredients
- 1 cup olive oil
- 5 -6 fresh rosemary (each 5 inches long)
Directions
- 1 Combine the oil and rosemary in a heavy small saucepan.
- 2 Cook over medium-low heat for about 5 minutes.
- 3 Remove from the heat and let cool to room temperature.
- 4 Transfer the sprigs to a 4-ounce bottle or cruet.
- 5 Add the oil and seal the lid.
- 6 Refrigerate for up to 1 month.
