Rosemary oil

Ingredients for 1 servings:

• 500 ml olive oil, high quality
• 1 cup rosemary sprigs, dried

Instructions

Working time approx. 5 minutes; Rest period approx. 30 days; Total time approx. 30 days 5 minutes

quick and easy

The measuring cup holds about 200 ml. Add the rosemary loosely; do not pack it down. Strip the rosemary needles from the sprigs and place them in a clean, light-colored glass bottle. Cut the sprigs into small pieces and add them to the bottle as well. Top everything up with the olive oil and let it steep for at least 4 weeks in a warm, bright place (out of direct sunlight). Then filter the oil into a clean, dark bottle and store in a cool, dark place. Tastes delicious with salads and is also suitable for brushing on savory pastries before baking, such as focaccia.