Rosemary Oil - cooking recipe

Ingredients

2 cups olive oil
1 ounce fresh rosemary

Preparation

Put the oil and rosemary in a med saucepan and let simmer over a low heat until the rosemary gets crispy.
Drain oil and pour through a coffee filter.
Let it cool completely before you bottle it.
I keep mine on the counter next to the stove because I use it all the time. If you don't think you'll use it that much, I suggest that you refrigerate it, or it will go rancid in about a month.
BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
Be careful and enjoy.