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Olive Oil with Rosemary and Pink Peppercorns Recipe

Olive Oil with Rosemary and Pink Peppercorns Recipe

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Olive Oil with Rosemary and Pink Peppercorns

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Ingredients:

Serving

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	28706.24 Kcal (120187 kJ)
Calories from fat	15351.88 Kcal
		% Daily Value*
Total Fat	1705.76g	2624%
Cholesterol	6780.5mg	2260%
Sodium	36.99mg	2%
Potassium	4506.16mg	96%
Total Carbs	1103.98g	368%
Sugars	144.04g	576%
Dietary Fiber	96.01g	384%
Protein	2075.69g	4151%
Vitamin C	0.1mg	0%
Vitamin A	60mg	2000%
Iron	144mg	800%
Calcium	26396.8mg	2640%

Amount Per 100 g
Calories	45211.68 Kcal (189292 kJ)
Calories from fat	24178.86 Kcal
		% Daily Value*
Total Fat	2686.54g	2624%
Cholesterol	10679.13mg	2260%
Sodium	58.26mg	2%
Potassium	7097.1mg	96%
Total Carbs	1738.74g	368%
Sugars	226.86g	576%
Dietary Fiber	151.21g	384%
Protein	3269.16g	4151%
Vitamin C	0.1mg	0%
Vitamin A	94.5mg	2000%
Iron	226.8mg	800%
Calcium	41574.3mg	2640%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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