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Recipe courtesy of Giada De Laurentiis
From:
Food Network Magazine
Rosemary-Infused Oil
Getting reviews...
- Level: Easy
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Directions
- 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.
