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How to make it

  • place the oil and the rosemary in a four quart slow cooker
  • cook uncovered for 1 1/2 - 2 hours on High
  • cool 20 minutes
  • pour through a fine mesh sieve into a bowl
  • when totally cool transfer to a clean jar
  • cover and refrigerate
  • ......................................................................
  • this can be drizzled over pasta, vegetables or salads
  • toss with cut up potatoes before roasting (my favorite)
  • or use as a dip for crusty bread
  • makes 1 cup

Reviews & Comments 4

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  • otterpond 2 years ago
    I was thinking of making bottles for Christmas gifts. Does putting a branch of fresh rosemary into a cooled bottle prepared in your method make the flavor too strong.
    Have you ever put a branch in your bottles? Does the color hold well?
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  • frankieanne 9 years ago
    Love the idea of using the crockpot for this. Thank you for the post.
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    " It was excellent "
    mjcmcook ate it and said...
    What a GREAT idea...using the 'slow-cooker' to
    'infuse' the oil....I Must Try this "5"FORK!!!!!
    recipe... Thank-you so much for sharing!
    ~*~ mj ~*~
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    olive oil infused with any herb is too too good. ^5 gf
    Was this review helpful? Yes Flag

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