Rosemary Oil Recipe
- ½ cup finely chopped rosemary leaves (about 4 bunches, no stems)
- 1 cup virgin olive oil
- Cod and Potato Cakes Provençal with Ratatouille
- Eggplant Provençal in Roasted Tomatoes
- Individual Tians of Summer Vegetables, instead of the olive oil
- In a small saucepan, gently heat the rosemary and oil over low heat, until the aroma emerges, 3 to 4 minutes. 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. Cover well or pour into a jar and seal tightly and refrigerate for 2 days. Bring the oil back to room temperature and strain it through a double thickness of cheesecloth, then use immediately.
