Orange Rosemary Oil

• 1 tablespoon fennel seeds
• zest of 1 navel orange, removed with vegetable peeler and chopped
• 1 tablespoon chopped fresh rosemary leaves
• 1/2 cup peanut or vegetable oil

1. Preheat oven to 300F.
2. With a mortar and pestle or a spice grinder grind fennel seeds coarse.
3. In a 1-cup metal measure or very small metal bowl combine seeds with other ingredients.
4. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour and 20 minutes.
5. Cool on a rack 30 minutes.
6. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.
7. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.

fennel seeds, rosemary, peanut

Taken from www.epicurious.com/recipes/food/views/orange-rosemary-oil-12695 (may not work)