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  • Home
  • About Us
    • Meet Carole
    • Photo Gallery
    • Carole's Blog
  • Herbs to Know
    • Anise-hyssop
    • Basil
    • Chickweed
    • Fireweed
    • Lady's Mantle
    • Lavender
    • Lemon Balm
    • Lovage
    • Plantain
    • Rosemary
    • Salad Burnet
    • Sage
    • Tarragon
    • Yarrow
    • burdock root
  • Events
  • Our Products
  • Recipes
    • Basic Vegetable Quiche
    • Basil Pesto
    • Grilled Mustard Sage Pork and Zucchini
    • Lavender Cooler
    • Thin Rosemary Crisps
    • Rosemary Oil
  • Contact Us
    • Hours & Location
  • New Page

Rosemary Oil


Ingredients:
  • 1/3 cup fresh rosemary leaves
  • 1 cup olive oil

Directions:  Rinse and dry rosemary, then chop coarsely.  Combine oil and rosemary in a small saucepan. Bring to a boil over medium-high heat, stirring frequently. Cool and slowly strain mixture. Pour strained oil into a sterilized glass jar and cover tightly. Store in the refrigerator and use within 1 week.

Use on pizzas or brochettes.
Picture
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