Rosemary Garlic Infused Olive Oil
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
It is suggested to refrigerate infused oils to avoid their going rancid. I never have; I just store them in a cool, dry cupboard. I use them all the time, so they're never around more than 2 to 3 months.
Use 5 to 6 dried thyme sprigs in place of the rosemary. Using 2 tablespoons red pepper flakes for chile-infused olive oil.