Rosemary Infused Olive Oil
Rosemary Infused Olive Oil
INGREDIENTS
- 1 cup olive oil
- 5-6 rosemary sprigs
DIRECTIONS
Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.
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