By Tara Bench
In a skillet or small saucepan, combine 3/4 cup torn rosemary sprigs and 1/2 cup extra virgin olive oil. Place over low heat and cook, without simmering or bubbling, until oil is deep green, about 10 minutes. Strain into a dish. Drizzle warm or cooled over mashed potatoes (see LHJ.com/mashedspuds) and garnish with rosemary.
Makes 1/2 cup oil