INGREDIENTS

1. 2cupsolive oil
2. 1ouncefresh rosemary

DIRECTIONS

1. Put the oil and rosemary in a med saucepan and let simmer over a low heat until the rosemary gets crispy.
2. Drain oil and pour through a coffee filter.
3. Let it cool completely before you bottle it.
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. BE ADVISED!SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
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. 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. Be careful and enjoy.