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Rosemary Oil

Recipe courtesy of chef Michelle Bernstein.

  • Yield: Makes 1/2 cup
Rosemary Oil


  • 1/2 cup olive oil
  • 2 sprigs fresh rosemary
  • 1/8 teaspoon crushed red pepper flakes


  1. Combine oil, rosemary, and red pepper in a small saucepan over low heat. Bring just to a simmer, and remove from heat. Let stand at room temperature until the oil has cooled and the rosemary has infused the oil, about 1 hour.

  2. Strain oil through a fine sieve. Oil may be used immediately or stored in a covered container, refrigerated, for up to 3 days.

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