10 recipes that use rosemary oil to spice up your cooking:

Rosemary Roasted Potatoes

Ingredients:

• 1 pound small red potatoes, scrubbed and quartered

• 2 tablespoons olive oil

• 1 teaspoon rosemary oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Toss potatoes with olive oil, rosemary oil, salt, and pepper.

3. Spread potatoes on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.

Rosemary Chicken

Ingredients:

• 1 (4-5 pound) chicken, cut into 8 pieces

• 1 tablespoon olive oil

• 2 tablespoons rosemary oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large bowl, combine olive oil, rosemary oil, salt, and pepper.

3. Add chicken to the bowl and toss to coat.

4. Place chicken in a baking dish and roast for 30-35 minutes, or until cooked through.

Rosemary Salmon

Ingredients:

• 1 (6-ounce) salmon fillet

• 1 tablespoon olive oil

• 1 teaspoon rosemary oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a small bowl, combine olive oil, rosemary oil, salt, and pepper.

3. Rub the mixture all over the salmon fillet.

4. Place salmon in a baking dish and bake for 15-20 minutes, or until cooked through.

Rosemary Roasted Vegetables

Ingredients:

• 1 (1 pound) bag frozen vegetables, thawed

• 2 tablespoons olive oil

• 1 teaspoon rosemary oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Toss vegetables with olive oil, rosemary oil, salt, and pepper.

3. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender.

Rosemary Focaccia

Ingredients:

• 1 cup warm water (105-115 degrees F)

• 2 teaspoons sugar

• 1 package active dry yeast

• 2 1/4 cups all-purpose flour, plus more for dusting

• 1 teaspoon salt

• 1 tablespoon olive oil, plus more for brushing

• 1 teaspoon rosemary oil

Instructions:

1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes, or until foamy.

2. Stir in flour and salt until a dough forms.

3. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

5. Punch down dough and divide in half.

6. Roll out each half of dough into a 12-inch circle.

7. Brush each circle with olive oil and sprinkle with rosemary oil.

8. Fold each circle in half and place on a baking sheet.

9. Let rise in a warm place for 30 minutes, or until doubled in size.

10. Preheat oven to 400 degrees F (200 degrees C).

11. Bake focaccia for 15-20 minutes, or until golden brown.

Rosemary Pesto

Ingredients:

• 1 cup fresh basil leaves

• 1/4 cup pine nuts

• 1/4 cup grated Parmesan cheese

• 1/4 cup olive oil

• 2 tablespoons rosemary oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions:

1. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, olive oil, rosemary oil, salt, and pepper.

2. Process until smooth.

3. Store pesto in an airtight