This flavored oil was a quiet star. We developed it with the chefs of Charcoal BYOB. Eric took the lead after the initial discussions. He lightly charred 50 grams of rosemary needles. He vacuum sealed the needles with 500 grams of grapeseed oil. He cooked the oil at 80°C for 1 hour. Then he cooled it down. He blanched 4 bunches of parsley. (Not an accurate measurement, but roll with it.) He pureed the oil and needles with the blanched parsley. Then he strained it through cheesecloth. The parsley added tremendous color and seemed to add a bright, fresh herbal flavor to the charred rosemary. The oil was vibrant and intense. The few drops we added to each bowl of brodo carried the aroma and set the tone for the dish.