
Rosemary & Lemon Infused Oil
Makes 2 CupsIngredients
* | 2 cups extra virgin olive oil |
* | 10 fresh rosemary sprigs, cut into 6 inch lengths |
* | 1 small lemon, rinsed |
Instructions
1 | Combine olive oil and rosemary sprigs in a saucepan. Add the juice of the lemon, then quarter the lemon, remove the seeds and add the lemon to the saucepan. |
2 | Cook over medium-low heat for 5 minutes. Remove from the heat and let cool to room temperature. Remove lemon quarters and discard. |
3 | Transfer the rosemary sprigs to decorative glass bottles or cruets. Add oil to fill the bottles and seal the lids. |
4 | Refrigerate for up to one month. |
Notes
MAKES A GREAT GIFT: This fragrant oil makes a great dipping sauce. Prepare a gift basket containing the oil, a loaf of crusty bread and small dipping bowls with a decorative motif.