Olive Oil With Rosemary And Pink Peppercorns

1. 1

   Rinse and dry the rosemary branches.

2. 2

   Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.

3. 3

   Fill with the olive oil.

4. 4

   Cover and keep in a cool, dark place for a week, shaking from time to time, before using.

5. 5

   This oil will keep for 3-6 months stored in a cool, dark place.

6. 6

   Note: Taste the oil at the end of the week.

7. 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. 8

   Leave the herbs and spices in the bottle as you use the oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.