Rosemary-Infused Olive Oil
This is Giada's recipe for Rosemary-Infused Olive Oil. I'm not actually sure why the oil gets heated up for 5 minutes. You can achieve the same effect by just letting the rosemary sit in the olive oil bottle for a week. Besides, when you start heating up the oil, you are inevitably breaking down the chains of fatty acids that make up the oil, thus destroying the overall quality of the oil. So why would one want to rancify the oil, then bottle it and then reuse it?
In small saucepan, combine oil & rosemary. Cook over low heat until a thermometer reaches 180 F, about 5 minutes. Remove and let cool to room temp. Transfer the sprigs to a bottle, then add the oil. Seal and refrigerate up to 1 month
Source: Epicurious Member Recipes