Rosemary Oil

Try this while roasting red potatoes. Drizzle over and roast. Delicious! Also goes extremely well with lamb or grilled swordfish. 1/3 cup fresh rosemary leaves 1 cup olive oil Rinse and dry rosemary. Bruise the leaves well with a wooden spoon, or chop coarsely. Mix with the oil in a small saucepan, and bring to a boil, stirring often. As soon as it boils, remove from heat and cool. Strain slowly through coffee filters or cheesecloth, and pour into a sterilized glass jar, covering tightly. Store in the refrigerator and use within one week.