|Rosemary chopped in blender and added to oil|
Rosemary Olive Oil sends fresh bread straight to heaven. It's been a few months since I've check the grocery store for this favorite and essential product, but last time I looked there was not one bottle to be had.
I usually make this in December. Silly me. Right now the Rosemary is lusciously perfect for oil.
|The right amount of sizzle!|
So Things I get to do today includes making my own. This will work with any fresh herb that you want infused into the oil. Simply add a couple of hands-full of the finely chopped herb to one liter of extra virgin olive oil. Heat it on the stove until it bubbles and sizzles wildly. Take it off the heat immediately. Keep in mind that rosemary is very sturdy. An herb like basil would scorch more quickly, so remove it from the heat as soon as it starts to sizzle. Let it cool completely. Strain, bottle, refrigerate and enjoy on salads, for sautéing and for dipping.