I love rosemary in any form or fashion. I love the scent, the taste, the plant, ANYTHING. When I was browsing Instagram the other day I came across a recipe for rosemary infused olive oil. Um, hello! Heaven in a recipe? I think so. Of course I hopped on making this right away & I'm happy to report it was deeeelicious. Best part is the recipe couldn't be easier.
Rosemary Infused Olive Oil:
1 c extra virgin olive oil
5 or 6 rosemary sprigs
Cook rosemary sprigs in saucepan with olive oil over medium-low heat for about 5 minutes. Remove from the heat & let cool to room temperature. Transfer the sprigs to a cruet or bottle & add oil. Seal & refrigerate.
This should keep for about one month, although I challenge you to make it last that long. Our bottle lasted less than a week. We enjoyed it with some fresh rosemary bread I made (told you I can't get enough rosemary). I love dipping the bread in oil & freshly ground pepper!
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