Rosemary Infused Olive Oil
This recipe uses expired rosemary to create a flavorful infused olive oil, reducing food waste and adding a delicious twist to your dishes.
Ingredients
- 1 cup extra virgin olive oil
- 4 sprigs of expired rosemary
Instructions
Wash the expired rosemary sprigs under cold water to remove any dirt or impurities.
Pat dry the rosemary sprigs using a clean kitchen towel.
In a small saucepan, heat the olive oil over low heat until warm but not boiling.
Add the rosemary sprigs to the warm oil and let it steep for 30 minutes.
Remove the saucepan from heat and let the rosemary-infused oil cool completely.
Strain the oil into a clean glass jar, discarding the rosemary sprigs.
Store the rosemary-infused olive oil in the fridge for up to 1 month.
Use the infused oil in salad dressings, marinades, or as a flavorful drizzle over roasted vegetables or grilled meats.