This Rosemary Infused Olive Oil is a simple and frugal way to provide a burst of flavor for your recipes.
Fresh rosemary (About 4 4-inch sprigs per 16 oz. oil)
Extra Virgin Olive Oil
Oil cruet, or any sterilized glass jar with sealable lid
Wash the rosemary and pat dry or allow to air dry.
Lay the sprigs flat on a clean surface and cover with wax paper.
Using a rolling pin, firmly roll over the rosemary about 5 times.
Remove the wax paper. Notice that some of the oils of the plant can be seen after being pressed.
Put the sprigs directly into a clean, sterilized cruet.
Fill the cruet with extra virgin olive oil and seal with a lid.
Store in a cool, dry place until you are ready to use the oil.