Rosemary Infused Oil

Rosemary is one of those ingredient that I love, but I still struggle with it sometimes. I love the earthy, fragrant note it adds to meats and soups. It's just that I'm deterred by herbs that have to be removed. I don't eat much meat, and rosemary is sort of pointy so I worry about the texture if its undercooked.

Solution? Infuse some oil and add it to sides and salads. Mark Bittman taught me how to do this last summer.

Basically, just heat some olive oil in a pot at a low-medium temperature. Add 4-6 sprigs of rosemary and simmer it for about 5 minutes, maybe more or less. Just be careful with the hot oil.

It's a good idea to use pretty nice olive oil. But not too nice, because you're adding another flavor and don't want to miss out on super nice olive oil's natural flavor.