Rosemary Oil

• 1/2 cup finely chopped rosemary leaves (about 4 bunches, no stems)
• 1 cup virgin olive oil
• Cod and Potato Cakes Provencal with Ratatouille
• Eggplant Provencal in Roasted Tomatoes
• Individual Tians of Summer Vegetables, instead of the olive oil

1. In a small saucepan, gently heat the rosemary and oil over low heat, until the aroma emerges, 3 to 4 minutes.
2. Transfer to a heatproof glass or enamel container and allow to cool at room temperature for 2 hours, making sure the rosemary remains completely submerged.
3. Cover well or pour into a jar and seal tightly and refrigerate for 2 days.
4. Bring the oil back to room temperature and strain it through a double thickness of cheesecloth, then use immediately.

rosemary, virgin olive oil, cod, tomatoes, tians

Taken from www.cookstr.com/recipes/rosemary-oil (may not work)