Title: Rosemary Oil
Categories: Condiment
Yield: 1 Servings

2 1/2	tb	Dried rosemary -- crumbled
1	c	Canola oil

Combine the rosemary and oil in a 1/2-pint Mason jar, cover, and shake the jar 2 or 3 times to mix. Let the jar sit for 2 days, until the rosemary falls to the bottom. Strain the contents through a fine sieve into a 1-cup glass measuring cup. Rinse and dry the Mason jar and return the oil to the jar. Seal and store in a cool, dark place. The oil should be ready to use immediately, with a shelf life of about 2 months.

YIELD: 1 cup

Recipe By : Homemade in the Kitchen

From: Sean Coate Date: 10 Jan 97 Eat-L List (Recipes And Food Folklore) Ä

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