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I got the idea for the rosemary oil from the Ideas in Food blog, who do a very cool charred version. This is a simplified version that results in an aromatic, flavorful olive oil full of rosemary flavor.
Combine the olive oil and rosemary in a pot set to low heat. The oil should be just below a "fry" and if the rosemary starts to sizzle turn it down or partially remove it from the heat.
After 30 to 60 minutes the oil should have taken on most of the rosemary flavor. At this point remove the oil from the heat and let it cool slightly. Strain the oil and it is ready to use.