Spirit Oil

• 1 litre (1 quart) olive oil
• 2 rosemary sprigs
• 3–4</

Toast the rosemary sprigs in a dry frying pan over a medium heat to release the aroma.

Pour the olive oil into a large glass bottle and add the herbs. Leave to infuse for at least 2 weeks before using. Make sure it isn’t left anywhere too hot or that changes temperature frequently.

After 2 weeks, use the oil as you wish.