YIELD: ¾ cup | PREP TIME: 1 minute | COOK TIME: 45 minutes
• ¾ cup extra-virgin olive oil
• 1 (4-inch) sprig fresh rosemary
• 5 cloves garlic, unpeeled
1. Place the ingredients in a small saucepan over low heat. Allow the oil to infuse for 45 minutes, or until the garlic is very soft.
2. Pour the mixture into a glass jar and refrigerate until ready to use. If you’re not planning to use it within a week, strain out the garlic and rosemary before pouring the oil into the jar.
Chef’s Tip: Try this as a dip for any of the breads from the On the Side chapter.
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