- 1 cup olive oil
- 5 -6 fresh rosemary (each 5 inches long)
- Combine the oil and rosemary in a heavy small saucepan.
- Cook over medium-low heat for about 5 minutes.
- Remove from the heat and let cool to room temperature.
- Transfer the sprigs to a 4-ounce bottle or cruet. We use the Anchor Hocking Presence Cruet with Stopper Click Here
- Add the oil and seal the lid.
- Refrigerate for up to 1 month.