- 2 cups high quality extra virgin olive oil from The Mighty Olive
- 5 springs dried rosemary*
In small saucepan, combine the oil & rosemary. Heat over a low heat until it reaches 180º F, and let the rosemary infuse for about 5 minutes. Remove and let cool to room temperature. Transfer a couple of the sprigs to your air tight bottle, strain the rest out, then add the oil. Seal and store in a cool dark place (or the refrigerator) and use within 3 months.
* I used fresh rosemary that I dried for several hours in the dehydrator, until the wooded part of the sprigs were very dry and could easily break. If you use fresh rosemary, heat the oil to 200ºF, allow the rosemary to cook in the oil for about 5 minutes and strain out all of the fresh rosemary sprigs before bottling.