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Rosemary & Lemon Infused Oil
Makes 2 Cups
*2 cups extra virgin olive oil
*10 fresh rosemary sprigs, cut into 6 inch lengths
*1 small lemon, rinsed
1Combine 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.
2Cook over medium-low heat for 5 minutes. Remove from the heat and let cool to room temperature. Remove lemon quarters and discard.
3Transfer the rosemary sprigs to decorative glass bottles or cruets. Add oil to fill the bottles and seal the lids.
4Refrigerate for up to one month.
  • 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.