Garlic and Rosemary Infused Olive Oil

Here's a quickie for you: infused oil. I love this stuff, it's great for so many things. In case you don't know what it is, it's oil that has had something left in it for some time so the oil picks up the flavor. You can do it with almost anything (as far as I know anyway), but today it's going to be garlic and rosemary.

This is all you need to do:

1) Put a bunch of garlic cloves, or half cloves, and rosemary into a container. I like to use glass, it doesn't retain the smell.
2) Pour some olive oil in, at least enough to cover the garlic/spice. You can do more if you want, but how much you add helps determine how long it takes to get good flavor.
3) Let it sit for at least several hours, many days is better (update: I have read that there is a worry about botulism with this kind of oil infusing. I don't know the specifics at the moment, but you should be careful and not let the garlic/rosemary sit in the oil too long) . The longer it sits the stronger the flavor.

And that's it. What do you do with it you ask? Well, dip some bread in it then eat it. Brush it on some roll halves and broil them to make garlic bread. Brush it on pizza before putting on the sauce to add a kick of flavor. Brush it on bread before you bake it, saute vegetables in it, use it in a marinade, brush it on food before you grill it, add it to rice when you cook it, anything you use olive oil for you can use infused olive oil for.

You can infuse oil with anything though, go nuts and try your own combos. What did I do with it? Stay tuned, you find out tomorrow. Heh.