Add oil and garlic to a small saucepan over medium heat and bring to a simmer. Let bubble for 3 minutes. Remove from heat and add rosemary sprigs; let cool to room temperature.
In a small bowl, combine 2 Tablespoons rosemary oil with 1 teaspoon chopped rosemary, 1 teaspoon salt and 1/2 teaspoon pepper.
Tips
Store oil in an airtight container for up to 2 weeks.
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