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Rosemary Oil

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Ingredients

Makes ⅓ cup / Prep: 5 min., Cook: 3 min.

  • 2 fresh rosemary sprigs
  • 1 teaspoon pepper
  • ⅓ cup olive oil

Instructions

  • Add rosemary and pepper to hot oil in a skillet over high heat; cook, stirring occasionally, 3 minutes.
  • Remove from heat; cool.
  • Discard rosemary.

Notes / Tips / Wine Advice:

Store remaining Rosemary Oil in an airtight container in the refrigerator up to 1 week. Or use the remaining oil to make a great vinaigrette (see below).

Rosemary Vinaigrette:
Whisk together ¼ cup balsamic vinegar; 3 tablespoons Rosemary Oil; 1 garlic clove, pressed; 1 teaspoon chopped fresh rosemary; and ½ teaspoon salt.
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Course Dressing