Ingredients
- 500 ml extra virgin olive oil
- 5-7 fresh rosemary sprigs
Preparation
- In a saucepan, gently warm the olive oil over low heat until it reaches about 80°C. Do not allow it to boil.
- While the oil is warming, rinse the rosemary sprigs and pat them dry with a paper towel to remove any dirt.
- Once the oil is warmed, add the rosemary sprigs to the saucepan.
- Remove the saucepan from the heat and let the rosemary infuse into the oil as it cools to room temperature.
- Once cooled, strain the oil through a fine-mesh sieve or cheesecloth to remove the rosemary leaves.
- Transfer the infused oil to sterilised glass bottles or jars, seal tightly and store in a cool, dark place.