One way to get more flavor when cooking is to use infused oils.  I adore rosemary and rub this infused oil on roast chicken, sauté fish and pork in it or just use in vinaigrette.  It’s easy, fast and cheap – the trifecta of cooking.

You will need:

Rosemary (or any herb — thyme, basil, sage…)
Oil enough to fill container (we like olive, but use a more neutral oil if you prefer)
Pot, funnel & strainer

Pour oil into pot and add your herb of choice.  Bring up to a very, very slow simmer.  The key is to not let the oil get too hot or the herb will fry and then game over.  I bring the heat up slowly and then turn off the flame and allow the oil to cool.  Perform this maneuver a few times and your oil will become more intense with each warming.  Just don’t let it fry!!

When cool (I let the pot sit overnight), use our old friends strainer & funnel and pour into container; I reuse a plastic olive oil bottle though purists might insist on dark glass because I like to see how much I have.  it’s a control thing 🙂

And here is the finished product which I keep in the cabinet. Never any spoilage issues, since it’s used within a couple of months.

And if you haven’t fried your rosemary, store in the refrigerator and toss in your next slow-cooked dish – yum!