Oil Infusion - Rosemary Oil

One way to either preserve or get the most out of fresh herbs is to make an oil infusion. It's really really easy to do and it's a great way to re-use glass condiment bottles or jars.

The rosemary oil will keep for 6 months in the fridge and is great for dipping or salads. Use it like you would normally use the base oil. Keep in mind that the longer the herbs stay in the oil, the stronger the flavor would be. If the flavor is too strong, just cut it with more oil when you use it

Ingredients: 

1 and 1/2 cups oil - canola, olive, etc.
However much rosemary you have, or can cram into a 12 oz jar
*Make sure inside of jar is dry and rosemary is patted dry

Directions:

• Fill the jar with the rosemary sprigs. 
• Heat oil in a pan until it is very warm, but not smoking
• Pour heated oil into herb filled jar. 
• Top off the oil until all of the rosemary is covered in the oil. 
• Allow oil to cool. Let the oil sit for 2-3 weeks. 
• Strain and bottle the oil.