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Signed in as:
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Serving: 32 (1tbsp per serving) Prep time: 2 minutes Infusion time: 2 weeks
Estimated nutrition per serving:
Calories 127.35kcal
Total Fat 14.31g
Carbs 0.22
Sugars 0g
Protein 0.03g
Sodium 0.56m
Fiber 0.15g
Ingredients:
Step 1: Break up the dried rosemary leaves with your fingers to make them into smaller pieces.
Step 2: Fill a dry sterilized glass jar half full with the dried rosemary.
Step 3: Pour room-temperature olive oil onto the rosemary leaves making sure the rosemary is completely covered.
Step 4: Use a clean, dry spoon to mix thoroughly so all surfaces of the herbs are coated and there are no air bubbles.
Step 5: Place the jar in a dark cupboard and let sit for a minimum of 2 weeks to infuse. Every few days check on the infusion and roll the jar around to ensure all the rosemary leaves are coated with olive oil.
Step 6: Once it's ready decant the oil by straining it into a sterilized glass jar. You can use either a fine mesh strainer or a cheesecloth over a strainer to ensure no sediment goes into the oil.
Step 7: Seal the jar and store in a cool dark place. This recipe will last for up to 1 year if stored properly and ensuring no water gets into the bottle.
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