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How to Make Rosemary Infused Oil
- Gently combine 1 cup of extra virgin olive oil and 4 sprigs of fresh rosemary in a heavy-bottomed small saucepan.
- Cook over medium-low heat for 5-7 minutes, ensuring the oil is gently warmed but not browned. The rosemary should release its aroma.
- Remove from heat and let the oil cool completely to room temperature. This allows the rosemary to fully infuse the oil with its flavor.
- Carefully strain the oil through a fine-mesh sieve or cheesecloth into a clean, 4-ounce bottle or cruet, discarding the rosemary sprigs.
- Seal the bottle tightly with a lid.
- Refrigerate for up to 1 month. The flavor will deepen over time.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
149g
Carbs
0g