Categories: Sauces-Gravies-Seasonings

Ingredients

• 2 cups pure olive oil
• 1 tin anchovy fillets
• 4 Tbsp. Herbes de Provence
• 4 garlic cloves
• 2 bay leaves
• Sprig of dried rosemary, as a garnish

Directions

1. In a thick-bottomed saucepan, gently heat the oil and the other ingredients over medium heat, until the oil begins to lightly sizzle. Heat for 1 to 2 minutes, but avoid frying.

2. Remove from heat and let cool. Strain the infusion through a fine sieve or through two or three thicknesses of cheesecloth, to save the crystalline and flavored oil. Empty it into a very clean bottle or jar. Garnish the bottle with a few sprigs of dried rosemary and store in the refrigerator.

3. makes 2 cups

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