Rosemary Infused Oil - cooking recipe

Ingredients

1 cup olive oil
5 -6 fresh rosemary (each 5 inches long)

Preparation

Combine the oil and rosemary in a heavy small saucepan.
Cook over medium-low heat for about 5 minutes.
Remove from the heat and let cool to room temperature.
Transfer the sprigs to a 4-ounce bottle or cruet.
Add the oil and seal the lid.
Refrigerate for up to 1 month.