Olive Oil with Rosemary and Pink Peppercorns

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.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 3 -4 sprigs fresh rosemary
• 2 tablespoons pink peppercorns
• 2 cups fruity extra virgin olive oil

Directions:

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

Reviews

[BecR]

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!

[averybird]

I'm making a couple of these for Christmas baskets and one for myself to use with roasted garlic potatoes. The jars are so festive and lovely. Very happy to have found this recipe! [Made for Zaar Alphabet Soup]

[mama smurf]

Made this for Think Pink 2011 after seeing the pictures of Rita`'s post...beautiful. I am waiting for the flavors to meld so I will be back but am soooo glad Rita` says it is delish. There are so many uses for this I am getting excited...plus so easy to put together. Will make for wonderful Christmas gifts or even a housewarming gift. I am back (forgot to post the finished review) and I am making more of this for a few Christmas gifts. This has a light taste of the peppercorns and rosemary...very tasty. Thank you for posting.