Rosemary Chile Oil

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.

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
116.9 fl oz. bottle of Olive Oil
2chilies, sliced in half
2sprigs 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!

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