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    You are in: Home / Recipes / Olive Oil with Rosemary and Pink Peppercorns Recipe
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    Olive Oil with Rosemary and Pink Peppercorns

    Olive Oil with Rosemary and Pink Peppercorns. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    evelyn/athens's Note:

    From Aglaia Kremezi. Use this oil to season steamed potatoes and grilled meat, poultry or fish. 1-2 weeks standing time.

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    Units: US | Metric


    1. 1
      Rinse and dry the rosemary branches.
    2. 2
      Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
    3. 3
      Fill with the olive oil.
    4. 4
      Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
    5. 5
      This oil will keep for 3-6 months stored in a cool, dark place.
    6. 6
      Note: Taste the oil at the end of the week.
    7. 7
      If you want a stronger flavour, pass the oil through a sieve, discard the rosemary and peppercorns, and repeat the procedure using fresh rosemary and peppercorns.
    8. 8
      Leave the herbs and spices in the bottle as you use the oil.

    Ratings & Reviews:

    • on October 12, 2011


      It`s like Christmas in a bottle. I just put it together and will be back to review it in a week or two. OK I`m back and it is delish. The flavors are very light but nice. Thanks.

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    • on October 19, 2013


      What a great recipe! I had rosemary I needed to use, so gave it a try. Love the scent the rosemary gives this olive oil. I'm giving for gifts the Christmas, as well. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2012


      Really love this fruity olive oil with the fresh rosemary (homegrown) and pink peppercorns. It's so pretty! I made a couple batches and will gift to my friends family and neighbors this year, for Christmas. Thanks for sharing, Evelyn!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Olive Oil with Rosemary and Pink Peppercorns

    Serving Size: 1 (432 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1909.4
    Calories from Fat 1944
    Total Fat 216.0 g
    Saturated Fat 29.8 g
    Cholesterol 0.0 mg
    Sodium 4.3 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.0 g

    The following items or measurements are not included:

    fresh rosemary

    pink peppercorns

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