Try this Rosemary Oil recipe, or contribute your own.
Suggest a better descriptionCombine the rosemary and oil in a 1/2-pint Mason jar, cover, and shake the jar 2 or 3 times to mix. Let the jar sit for 2 days, until the rosemary falls to the bottom. Strain the contents through a fine sieve into a 1-cup glass measuring cup. Rinse and dry the Mason jar and return the oil to the jar. Seal and store in a cool, dark place. The oil should be ready to use immediately, with a shelf life of about 2 months. YIELD: 1 cup Posted to EAT-L Digest 09 Jan 97 Recipe by: Homemade in the Kitchen From: Sean Coate
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 1 | ||
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Calories: 2007 | ||
Calories from Fat: 2007 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 225.3g | 300 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 131.4g | ||
Polyunsanturated Fat 65.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.1mg | 0 % | |
Potassium 78.8mg | 2 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 1.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2007
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