Homemade Rosemary Oil
Ingredients
Method
Wash and dry thoroughly 3 sprigs of fresh rosemary.
They must be perfectly dry to avoid moisture in the oil.
Remove the rosemary needles from the sprigs, discarding the woody parts.
Finely chop the needles with a knife.
Pour the chopped rosemary into a clean, thoroughly dried bottle.
Add about 250 ml of extra virgin olive oil.
Store the bottle in a room-temperature location, away from direct sunlight, for about 1 week.
As the days go by, you'll see the rosemary settle at the bottom and darken slightly: this is normal, it means it's releasing its aroma.