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Salads/Dressings/Infused Oils Recipes

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Rosemary & Lemon Infused Oil

Makes 2 Cups

Ingredients

*	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.