It's great on just about anything. I mean how can you go round with those three thing?

Try it on roasted potatoes which is especially great! Meats, pastas, vegetables, and on and on. Well, maybe you don't want to try it on ice cream, but anything else is "fair game". HA!

How would I create the same thing? Just snip some rosemary, wash and dry it, then submerge in oil? Are there storage issues, like does it have to be refrigerated?

I should point out that cooking is not one of my skills. So any specifics would be GREATLY appreciated. Such as how much oil on the potatoes, do you suggested any type of potatoe, how long do you cook them?

As for making the oil this is what I was given:
Use clear bottles that will show off the Rosemary.
Thick glass bottles. Thin may shatter too easily when sterilizing.
Clean and thououghly wash the bottle using hot water.
Boil the bottles to sterilize.
In a sauce pan heat the olive oil to 150-160(use a thermometer to obtain the correct temperatures. heating oil above 145 will kill most bacteria. Do not heat the oil above 212 because this is the boiling poing of water and will wilt and cook the rosemary.
Fill the bottle with the Rosemary and Garlic(1pod or suit to your taste)
Pour olive oil to fill the bottle.
The garlic in the bottle can rancid the oil. Use the contents within 2 months.

Caution: Storing at room temperature any oil with herbs or other foodstuffs in them can cause botulism. It is critical that herb oils be stored in the refrigerator.

Every time I saw instructions for making herb oils or saw someone making them on TV I never heard or read the caution statement. I found the caution statement in a Edible Garden book.

km, one good and easy way to use the oil with potatoes is to lightly oil and roast them. Start with about 4 pounds of any kind of potato. Preheat the oven to 350° F. Meanwhile, rinse the potatoes and rub them under running water to remove any grime, but leave the skins on. Dry them thoroughly with paper towels (kitchen paper) and cut them into irregular shaped pieces about ½" to 1" in size. Place them in a mixing bowl, drizzle with ¼ cup of oil, sprinkle with ½ teaspoon of salt, and mix thoroughly so that all the potato pieces are lightly coated. Transfer to a baking pan or roasting dish, spread them out evenly over the bottom and place the pan in the middle of the oven. Roast, stirring occasionally, for about an hour, or until they taste done (not crunchy and not burnt).

Another nice thing you can do with your oil is to use it as a marinade for lamb chops or roast lamb! For example, start with 4 one-inch thick loin lamb chops and 2 tablespoons of oil. Remove them from the fridge, rinse with cold water and pat dry with paper towels, and rub them on all sides with oil. Let stand, at room temperature, in a stainless steel or ceramic bowl for about an hour. Heat a large skillet (frying pan) on medium-low heat for two minutes; add 3 tablespoons of oil, rotate the pan to coat evenly, and add the lamb chops. Brown on both sides, about 90 seconds per side. Turn the heat down to low (not too low; you should still hear them sizzle) and cook for about 12 minutes per side, or until the centers of the chops are light pink. If you time it right, you can have the lamb chops and the roast potatoes ready at the same time! Serve with a tossed salad (your oil would make a lovely dressing with red wine vinegar, but that might be overusing it on a single meal) and invite over your Gardenweb mates!

Unfortunately, making your own culinary herbal oils - unless you're going to use them IMMEDIATELY - is no longer recommended due to Botulism issues. Refrigerated or not.

It would be very good mixed with balsamic vinegar for dipping bread (heavy bread).

Sorry about my prior message, but what I was saying is that any recipe that you have that calls for olive oil, just go ahead and substitute the plain olive oil for the rosemary, garlic olive oil.

Regarding making your own, I say forget it. It is not recommended because of the possibility of botulism. I have heard that if you are going to make it, made only enough that can be used in a day or two or freeze it for up to a month. However, I just wouldn't want to take the chance.

I wonder how it is monitored in resturants? I know of one for sure that serves this over bread. They pour the oil at your table. IMO it takes at least a day or two for the oil to absorb the garlic or get the right garlic flavor. Oh well, good to know the info.!