Garlic and Rosemary Infused Olive Oil
Gluten-Free, Italian, Vegetarian
peeled, divided, washed and thoroughly dried
washed and dried
In a small pot, heat the olive oil to 180 degrees over low heat.
Once the oil has reached 180 degrees, remove it from the heat and add in rosemary and garlic cloves. Let the mixture sit until completely cooled.
Once the oil has cooled completely, strain out the rosemary and garlic (optional). Pour oil into a bottle or jar and serve immediately or store in the refrigerator for 2-3 days.