- ½ cup (125ml) olive oil
- 3 cloves garlic, thinly sliced
- 1 sprig rosemary
- Steep oil, garlic and rosemary in a covered small saucepan over low heat for 20 minutes.
- Remove the oil from the heat, allow it to come to room temperature and strain out the garlic and rosemary.
- Serve right away or store in a tightly sealed jar in the refrigerator for up to one month (allow the oil to come to room temperature before using in order to allow it to liquefy).