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Recipe courtesy of Giada De Laurentiis
From: Food Network Magazine

Rosemary-Infused Oil

  • Level: Easy
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Directions

  1. 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

Recipe courtesy Giada De Laurentiis for Food Network Magazine

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2 Reviews
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Anonymous

I was about to make this, but after doing some research, you really need to acidify your rosemary before putting it in oil to avoid botulism. The heat is not enough to mitigate that risk. There are really good instructions for making infused oils without risking death here: https://foodsafety.ces.ncsu.edu/wp-content/uploads/2018/12/Making-Garlic-and-Herb-Infused-Oils-At-Home.pdf?fwd=no

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