December 29, 2006, Newsletter Issue #144: Rosemary Oil
Tip of the Week
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.
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