Herb-infused olive oil

By Mary Berg
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  • 1/2 cup (125 milliliters) olive oil
  • 3 cloves garlic, thinly sliced
  • 1 sprig rosemary


  1. Steep oil, garlic and rosemary in a covered small saucepan over low heat for 20 minutes.
  2. Remove the oil from the heat, allow it to come to room temperature and strain out the garlic and rosemary.
  3. Serve right away or store in a tightly sealed jar in the refrigerator for up to one month. If stored in fridge, allow the oil to come to room temperature before using in order to allow it to liquefy.


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