Rosemary and Garlic Infused Olive Oil

When a recipe called for Rosemary and Garlic infused olive oil there is no need to buy it.  Rosemary and Garlic infused olive oil is easy and inexpensive to make.  I always have olive oil.  I always have garlic.  Rosemary is growing in my back yard. Even refrigerated, the oil will keep only for about a week so I create just enough to use for the meal.

• 1-1/2 cups extra virgin olive oil
• 6-10 cloves of garlic, depending upon their size
• 3 sprigs of fresh rosemary

Using the side of your chef’s knife, crush each garlic clove and peal it.

Heat the olive oil and garlic in a small saucepan over medium heat.

In a few minutes the garlic will start to bubble.  When that happens toss in the rosemary and make sure it is fuly submerged in the oil.

Remove the saucepan from the heat and let the oil cool to room temperature.