Rosemary and Orange Oil

How to make Rosemary and Orange Oil

Prep Time: 10 minutes        |        Cook Time: 5 minutes        |        Serves: Makes about 250ml

Ingredients

• 1 orange, washed and dried
• 250ml The Olive Tree extra virgin olive oil
• 10g rosemary springs

Method

1. Using a swivel peeler, peel the orange skin into long strips. Lay them flat on a board, skin side down, and use a thin sharp knife to remove and discard any white pith.
2. Place strips into a small saucepan with the olive oil and rosemary and set over a medium-low heat until just beginning to simmer. Take off the heat.
3. Set aside to cool completely. Use a funnel to pour the oil into a clean-lidded bottle. Using a clean fork or small tongs, place the orange skin and rosemary back in the oil then seal with the lid.

Optional: This will last for weeks in the fridge or in a cool, dry place if the jar is well sealed.