Rosemary Infused Olive Oil

Rosemary Infused Olive Oil


  • 1 cup olive oil
  • 5-6 rosemary sprigs


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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