Olive Oil with Rosemary and Pink Peppercorns
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- 3 -4sprigs fresh rosemary
- 2tablespoons pink peppercorns
- 2cups fruity extra virgin olive oil
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DIRECTIONS
- Rinse and dry the rosemary branches.
- Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
- Fill with the olive oil.
- Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
- This oil will keep for 3-6 months stored in a cool, dark place.
- Note: Taste the oil at the end of the week.
- 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.
- Leave the herbs and spices in the bottle as you use the oil.
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