Rosemary-Garlic Oil
by Tony Rosenfeld
This wonderfully fragrant oil is the flavor base for many of the dishes in the Tuscan grilling menu. It involves little more than heating the oil so that the garlic and rosemary infuse it. You can make the oil up to five days ahead.
Yields 1-1/2 cups.
1-1/2 cups extra-virgin olive oil
6 cloves garlic, smashed and peeled
3 sprigs fresh rosemary
Heat the olive oil and garlic in a small saucepan over medium heat, stirring occasionally, until the garlic starts to bubble steadily, 3 to 4 min. Add the rosemary, remove from the heat, and let cool to room temperature. Transfer to a clean glass jar or other storage container, cover, and refrigerate. Use within five days.
nutrition information (per serving):
Size
:
per 1 Tbs.;
Calories
(kcal):
120;
Fat
(g):
14;
Fat Calories
(kcal):
120;
Saturated Fat
(g):
2;
Protein
(g):
0;
Monounsaturated Fat
(g):
10;
Carbohydrates
(g):
0;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
0;
Cholesterol
(mg):
0;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 80
, pp. 36
August 1, 2006
