These favors can be made well in advance; just refrigerate the infused oil, and garnish with fresh rosemary sprigs the morning of the event. Instead of discarding the rosemary leaves, roast them in an oven heated to 375 degrees for twenty minutes. Add to soups or sprinkle onto baked potatoes.
Source: Martha Stewart Weddings, Summer 1999
- 1/4 pound fresh rosemary
- 72 ounces olive oil
- Rosemary sprigs, for garnish
Remove leaves from rosemary; discard stems. In a stockpot, combine leaves and olive oil. Place the stockpot over medium heat until oil is warm, about 10 minutes. Remove from heat; set aside.
When oil is cool, transfer to an airtight container; refrigerate 8 hours or overnight. Strain the infused oil through two layers of cheesecloth; discard leaves. Transfer the oil to small, airtight bottles. Store, refrigerated, up to 2 weeks. Garnish with fresh rosemary sprigs just before the event.