PREP TIME: 2 hours
COOKING TIME: 5 minutes
SERVINGS: 1 cup
INGREDIENTS:
• 6 sprigs of fresh rosemary
• 1 cup olive oil
DIRECTIONS:
Bruise rosemary sprigs by hand or with a knife to help release oils.
Place in a saucepan with olive oil over low heat for about 5 minutes. (Use a cooking thermometer to heat until 180°F.)
Allow the oil to cool completely. Strain through cheesecloth or fine-mesh sieve into a glass jar or bottle. Optional: Add 2–3 rosemary sprigs to the jar.
Seal tightly and store in the refrigerator for up to one month.