Good for dressing salads, basting meats, or with sauteed lamb fillets.

Although sprigs of fresh rosemary add a decorative touch to the finished product, the oil is best without it.

RECIPE INGREDIENTS
1 bunch rosemary (about 8 sprigs)
4 cups olive oil
RECIPE METHOD
Wash
and dry rosemary thoroughly. Remove leaves and place in the bowl of a
food processor. With the motor running, add oil slowly and process
until plant fiber breaks up and puree is smooth.
Heat
mixture very gently for 20 minutes. Strain through a double layer of
dampened cheesecloth or muslin. Do not press on solids but allow oil to
drip through slowly. Will keep indefinitely.
Serving Size = 1 Tablespoon
Recipe reprinted by permission of Weldon Russell. All rights reserved.
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