Rosemary Infused Oil:
1 cup olive oil
5 to 6 fresh rosemary sprigs (each 5 inches long)
Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.
Yield: 1 cup