Rosemary Oil

1. 1

   In a small saucepan, gently heat the rosemary and oil over low heat, until the aroma emerges, 3 to 4 minutes.

2. 2

   Transfer to a heatproof glass or enamel container and allow to cool at room temperature for 2 hours, making sure the rosemary remains completely submerged.

3. 3

   Cover well or pour into a jar and seal tightly and refrigerate for 2 days.

4. 4

   Bring the oil back to room temperature and strain it through a double thickness of cheesecloth, then use immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.