Or you can just have some of these babies on hand.
And if I can make 150 of these in one day, you surely can make 10, have them on hand and distribute as needed. First, you MUST have a pretty (heat-proof) glass container. And then you are off and running
Rosemary Infused Olive Oil
Enough GOOD olive oil for each bottle
One rosemary sprig for each bottle
- Heat olive oil over LOW heat. You'll be tempted to turn it up, just eat chocolate instead. You want to heat it so you can still stick your finger in there and its warm but not boiling. (I have no way of telling you how to do this so let's just pretend you'll watch it for a bit)
- Meanwhile place rosemary sprigs in each bottle.
- Once oil is heated either using a funnel (a kitchen one please) or a measuring cup (something with a spout) pour the heated olive oil into the containers. This infuses the oil with the rosemary flavor.
- Wait for the oil to cool and close each bottle.