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Rosemary Oil

Source: Outdoor Entertaining
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 4 cups
Good for dressing salads, basting meats, or with sauteed lamb fillets.

Although sprigs of fresh rosemary add a decorative touch to the finished product, the oil is best without it.
1 bunch rosemary (about 8 sprigs)
4 cups  olive oil
Rosemary Oil Recipe at
Wash and dry rosemary thoroughly. Remove leaves and place in the bowl of a food processor. With the motor running, add oil slowly and process until plant fiber breaks up and puree is smooth.

Heat mixture very gently for 20 minutes. Strain through a double layer of dampened cheesecloth or muslin. Do not press on solids but allow oil to drip through slowly. Will keep indefinitely.

Serving Size = 1 Tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 cups
Calories: 120
Fat. Total: 14g
% Cal. from Fat: 105%
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