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Rosemary Infused Oil

Source of Recipe

Marcie Dingerson


Recipe Introduction

Origins Unknown

List of Ingredients

1 cup olive oil
5-6 fresh rosemary (each 5 inches long)



Recipe

Combine the oil and rosemary in a heavy small saucepan.

Cook over medium-low heat for about 5 minutes.

Remove from the heat and let cool to room temperature.

Transfer the sprigs to a 4-ounce bottle or cruet.

Add the oil and seal the lid.

Refrigerate for up to 1 month.