Rosemary-Olive Oil

Published October 1, 2007.

Why this recipe works:

We were tempted to buy the expensive bottles of infused rosemary-olive oil at fancy stores, but this flavorful oil is easy (and cheap) to make at home. Our Rosemary-Olive Oil recipe can be prepared and then refrigerated for up to three days (let it come to room temperature before serving).… read more

We were tempted to buy the expensive bottles of infused rosemary-olive oil at fancy stores, but this flavorful oil is easy (and cheap) to make at home. Our Rosemary-Olive Oil recipe can be prepared and then refrigerated for up to three days (let it come to room temperature before serving). While developing the recipe, we found that crushing the garlic with the broad side of a knife blade or the concave side of a wooden spoon are effective ways to smash garlic cloves and easily remove the skins.

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Makes 1/2 cup

Ingredients

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