- 1-½ 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 refrige...