Culinary Insitute of New Orleans

Rosemary Infused Olive Oil
Serves 4 (2 ounce portions)

1 cup Extra Virgin Olive Oil
5 stems fresh Rosemary

Heat olive oil in a sauce pan to 350 degress. Add rosemary and turn fire off. Allow to sit in oil for 5 minutes. Remove rosemary stems from oil and discard. Oil will keep for 7 days.