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Rosemary or Basil Infused Oil Recipe

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This recipe for Rosemary or Basil Infused Oil, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Durkin
Added: Wednesday, August 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c mild olive oil
1/4 c packed chopped fresh rosemary leaves or
1/3 to 1/ c packed roughly chopped fresh basil leaves

Directions:
Directions:
Place the oil and the rosemary (or basil) in the insert of a slow cooker. Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off. Allow the oil to cool for about 2 hours.

Number Of Servings:
Number Of Servings:
1 cup
Preparation Time:
Preparation Time:
15 minutes prep time/ Cook time 2 hours
Personal Notes:
Personal Notes:
This rosemary-infused oil is great for stirring into soup, for drizzling on pasta and vegetables, and for dipping with good Italian bread. It can be made on the stovetop, but is hard to keep the oil in a small saucepan from getting too hot too fast. The slow cooker is much more versatile and the finished infusion is a pale green and your kitchen will smell like Provence.

 

 

 

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