Ingredientes para Olive Oil With Rosemary And Pink Peppercorns
- Fresh Rosemary
- Pink Peppercorns
- Extra Virgin Olive Oil
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Cómo preparar Olive Oil With Rosemary And Pink Peppercorns
- Rinse 2 sprigs of fresh rosemary thoroughly and pat them completely dry.
- Place the rosemary sprigs and 1 teaspoon of pink peppercorns into a clean, dry 2-cup glass bottle.
- Fill the bottle completely with high-quality extra virgin olive oil (approximately 2 cups).
- Securely cap the bottle and store it in a cool, dark place for at least 1 week, shaking gently every other day.
- After 1 week (or up to 2 weeks for a more intense flavor), your infused olive oil is ready to use! It will keep for 3-6 months in a cool, dark place.
- For an even more potent flavor, strain the oil through a fine-mesh sieve, discarding the rosemary and peppercorns. You can then repeat the infusion process with fresh rosemary and peppercorns if desired.
- Alternatively, leave the herbs and spices in the bottle and use the infused oil directly, removing them only when the flavor weakens.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
149g
Carbs
0g
