Infused oils can be used in almost any dish. This one adds the aromatic depth of rosemary and a bit of spice. Use it in dressings or marinades, serve with fresh bread for dipping, toss with pasta or use to garnish a finished dish. Drizzle it on top of soup, chicken, lamb, beef, or a full-flavored fish.
| Ingredients | |
|---|---|
| 1 | 16.9 fl oz. bottle of Olive Oil |
| 2 | chilies, sliced in half |
| 2 | sprigs Rosemary, picked |
Heat the olive oil gently in the pan with the rosemary and chilies. Hold the temperature around 200 degrees for about 5 minutes. Strain back into a glass bottle and refrigerate to preserve freshness. This will keep for about 5 days and can be used to drizzle as a garnish for finished dishes or for dipping bread!
