Olive Oil with Rosemary and Pink Peppercorns

Total Time
5mins
Prep 5 mins
Cook 0 mins

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

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.
Most Helpful

5 5

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.

5 5

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!

5 5

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!

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