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.
|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!