Ingredients

• 1 tablespoon fennel seeds
• zest of 1 navel orange, removed with vegetable peeler and chopped
• 1 tablespoon chopped fresh rosemary leaves
• 1/2 cup peanut or vegetable oil

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Instructions

1. Preheat oven to 300°F.
2. With a mortar and pestle or a spice grinder grind fennel seeds coarse. In a 1-cup metal measure or very small metal bowl combine seeds with other ingredients. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour and 20 minutes. Cool on a rack 30 minutes.
3. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.