Rosemary Oil

1. 1

   Put the oil and rosemary in a med saucepan and let simmer over a low heat until the rosemary gets crispy.

2. 2

   Drain oil and pour through a coffee filter.

3. 3

   Let it cool completely before you bottle it.

4. 4

   I keep mine on the counter next to the stove because I use it all the time. If you don't think you'll use it that much, I suggest that you refrigerate it, or it will go rancid in about a month.

5. 5

   BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.

6. 6

   To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!

7. 7

   I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.

8. 8

   Be careful and enjoy.

* Per serving · 4 servings · Values may vary.