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Saturday, August 23, 2008

Rosemary Oil: Recipe

There are many options on the market when it comes to olive oil. I do love the aforementioned company in California - The Olive Press (see for amazingly fruity olive oil.

Today with an abundance of goodies from the garden, I felt I should preserve fresh rosemary by making a delightful oil. So simple and it gets better over time.

Rosemary Oil
16 oz. Extra Virgin Olive Oil
2 large sprigs of rosemary, washed and well dried
1 16 oz. glass olive oil jar

Heat oil over low flame for about 6 minutes or until really warm but not too hot to the touch. Meanwhile place both rosemary sprigs into the jar and with a funnel, pour the warm oil into the jar. Allow to cool. Oil will last about 3 weeks at cool room temp.

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