Spicy Rosemary Oil:
In a small saucepan, combine 1 1/2 cups extra virgin olive oil with 10 rosemary sprigs and 1 tablespoon red pepper flakes. Heat to just below a simmer, turn off heat, and let steep until cooled completely. Transfer to a bottle and add in more rosemary and red pepper flakes. Store in the refrigerator for up to a month.
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