Rosemary Infused Oil

5.0(10)

I bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. Found this recipe by Giada De Laurentiis on Foodtv.com. It is delicious on roasted or grilled veggies and in salad dressings.

by Dawnab·published 2005-03-09

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Servings

1 cup

Total time

35 min

prep 30 min

Calories / serving

1909 kcal

Ingredients (2)

serves

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

Instructions (6 steps)

01Combine the oil and rosemary in a heavy small saucepan.
02Cook over medium-low heat for about 5 minutes.
03Remove from the heat and let cool to room temperature.
04Transfer the sprigs to a 4-ounce bottle or cruet.
05Add the oil and seal the lid.
06Refrigerate for up to 1 month.

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Rich recipe — supports nutrition-aware planning.