Olive Oil with Rosemary and Pink Peppercorns

Recipe by evelynathens
READY IN: 5mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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