WHAT’S IN IT

¼ cup fresh rosemary leaves
1 cup extra virgin olive oil

HOW TO MAKE IT

1. Rinse rosemary leaves and let dry.

2. Strip the leaves from the stem.

3. Using the back of a spoon, slightly bruise the leaves to release oils.

4. Put the leaves and oil in a saucepan and warm on low heat for 5-10 minutes. Do not allow the oil to reach a simmer.

5. Turn off the heat and let the oil sit for at least an hour (the longer the more intense).

6. Strain oil into a clean glass jar and store in a cool, dry cabinet for 3 months.

WHY IT’S HEALTHY

Rosemary is known for its ability to improve memory, promote hair growth, relieve muscle aches and pains, improve cognitive function and can strengthen digestion and improve circulation. Rosemary also possesses anti-inflammatory, anti-cancer, antioxidant, and detoxifying properties. Extra Virgin Olive oil contains oleocanthal which has properties similar to non-steroidal, anti-inflammatory drugs. EVOO helps keep blood pressure low and prevent LDL oxidation, and has a monounsaturated fatty acid called oleic acid which is heart-healthy and helps fight free radical damage