My rosemary plant is growing into a shrub! If you too have a lot of fresh rosemary, make an infused oil.

ROSEMARY OLIVE OIL
3 cups fresh rosemary, cut into l-inch pieces
A large sterilized, dry glass jar with a large mouth and a lid
32 ounces olive oil
Smaller bottles (sterilized) with corks or screw-top lids

Crush the rosemary slightly and put it in the jar. Cover the rosemary with the olive oil and cover with a lid. Put the jar inside a sunny window or outside in a sunny location. Let the jar stand for about 10 days. Taste the oil occasionally by pouring a little on a piece of bread. When you find the oil is sufficiently flavored, remove the rosemary (or strain the oil through a fine-mesh strainer) and discard it or use it in cooking. Put the oil into pretty glass bottles or jars and add a sprig of fresh rosemary. Seal with a cork or lid and store in a cool, dark place. Remember to label the jars.

Filed Under: Kitchen Tips