Rosemary Infused Olive Oil
Ingredients
- 1 cup olive oil
- 1/4 cup packed chopped fresh rosemary
How to make it
- place the oil and the rosemary in a four quart slow cooker
- cook uncovered for 1 1/2 - 2 hours on High
- cool 20 minutes
- pour through a fine mesh sieve into a bowl
- when totally cool transfer to a clean jar
- cover and refrigerate
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- this can be drizzled over pasta, vegetables or salads
- toss with cut up potatoes before roasting (my favorite)
- or use as a dip for crusty bread
- makes 1 cup