Rosemary infused oil is great for stirring into soup, drizzling on pasta and vegetables, and for dipping with good Italian Bread. Made on top of the stove, it is hard to keep the oil from getting too hot too fast. Made in the Crockery Pot it is a very versatile addition to your year round pantry. The finished infusion is a pale green and your kitchen will smell like Provence.

1	cup	mild olive or vegetable oil
1/4	cup	packed chopped fresh rosemary leaves
		OR
1/3 to 1/2	cup	packed roughly chopped fresh basil leaves

Place the oil and rosemary (or basil) in the insert of the slow cooker. Cook on high, uncovered for 1 1/2 to 2 hours, then turn off the slow cooker and allow the oil to cool for about 20 minutes. Then pour it through a sieve, lined with a clean paper towel or paper coffee filter, into a metal bowl. When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor will fade. The oil may cloud under refrigeration, but it will become clear again at room temperature.