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 http://www.theolivepress.com) 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.
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.