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.

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Ingredients

Nutrition

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.