Recipe-Finder.com
  • 90minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids
MineralsCobalt

Ingredients Jump to Instructions ↓

  1. 1 cup olive oil

  2. 1/4 cup packed chopped fresh rosemary

Instructions Jump to Ingredients ↑

  1. place the oil and the rosemary in a four quart slow cooker

  2. cook uncovered for 1 1/2 - 2 hours on High

  3. cool 20 minutes

  4. pour through a fine mesh sieve into a bowl

  5. when totally cool transfer to a clean jar

  6. cover and refrigerate ...

  7. this can be drizzled over pasta, vegetables or salads

  8. toss with cut up potatoes before roasting (my favorite)

  9. or use as a dip for crusty bread

  10. makes 1 cup

Comments

882,796
Send feedback