1/2 cup extra virgin olive oil
1/4 cup honey
a pinch ground nutmeg
1 teaspoon dried rosemary
1 1/2 teaspoons ground black pepper
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary, crushed
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon grated lemon zest
1 tablespoon dry red wine
In a large glass or metal bowl, combine olive oil, honey, nutmeg, rosemary, pepper, basil, sage, rosemary, crushed and rosemary, then mix gently. Cover and refrigerate 1 hour.
Heat oil in large, heavy skillet over low heat. Stir in rosemary, salt and red wine. Slowly cook until thickened and creamy. Serve while still warm, stirring often.