Recipe courtesy of Giada De Laurentiis
Rosemary-Infused Oil


Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

Photograph by Gemma Comas

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