Rosemary Infused Olive Oil

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Rosemary Infused Olive Oil

Rosemary Infused Olive Oil


  • 1 cup olive oil
  • 5 -6 fresh rosemary (each 5 inches long)


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