Rosemary is one of my all-time favorite herbs. I love the way it tastes, the way it smells. I even like its poky protruding needles. Too bad I kill it. For some reason I can only grow herbs outside. Believe me I’ve tried a myriad of indoor herb gardens and techniques, but alas, I fail miserable every time. My green thumb is strictly for outdoor use, unless you’re a peace lily, spider plant, African violet or philodendron, then you stand a better chance of survival.
Several weeks ago I purchased an absurd amount of really really good olive oil. You know, the kind found in the gourmet isle where you would swear it is actually liquid gold and not oil. But I guess in some strange round about way it is. My plan, to make infused oil with my organic herbs.
Rosemary Infused Olive Oil
2 cups really good olive oil (if you’re gonna do it, do it right!)
a large sprig of organic rosemary (rosemary is pretty potent so you don’t need much)
Wash rosemary and allow to dry completely. Heat oil over med-low heat making it warm, not hot. Do not allow your oil to boil! Place rosemary in bottle and add warm oil. Allow to cool before sealing.
You can keep the rosemary in the bottle or take it out. I leave it in for about a week and then remove it because it ends up making the oil cloudy.
Next on the list, basil!