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Combine 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|
|Calories from Fat: 2007 (100%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 2007
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