In a sterilized jar, place the garlic and shallots. Cover with oil, cover and steep in the refrigerator for 4 days. No more.
Pass the oil through a fine sieve and pour into a pretty bottle. Add the pepper and the dried rosemary. Close tightly and refrigerate. The oil can be kept in the refrigerator for maximum one week. This oil is delicious for preparing salad dressings, cooking fish, shrimp and over pasta.
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