Olive Oil with Rosemary and Pink Peppercorns |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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From Aglaia Kremezi. Use this oil to season steamed potatoes and grilled meat, poultry or fish. 1-2 weeks standing time. Ingredients:
3 -4 sprigs fresh rosemary |
2 tablespoons pink peppercorns |
2 cups fruity extra virgin olive oil |
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.
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