Olive Oil With Rosemary And Pink Peppercorns Recipe

Elevate your dishes with this incredibly aromatic olive oil infused with rosemary and pink peppercorns! Inspired by Aglaia Kremezi, this recipe is incredibly easy to make and will transform your steamed potatoes, grilled meats, poultry, and fish. The simple process allows the flavors to meld beautifully over 1-2 weeks, resulting in a complex and delicious oil that will keep for months. Perfect for adding a touch of Mediterranean magic to your culinary creations!

Prep Time 5 mins

Cook Time 5 mins

Calories 1909.4 kcal

Protein 0g

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Olive Oil With Rosemary And Pink Peppercorns

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Olive Oil With Rosemary And Pink Peppercorns

Fresh Rosemary
Pink Peppercorns
Extra Virgin Olive Oil

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How to Make 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

Fat

149g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Preparation 5 Ingredients Or Less Condiments Etc Easy Dietary Number Of Servings

Frequently Asked Questions

How long does it take to make Olive Oil With Rosemary And Pink Peppercorns?

Olive Oil With Rosemary And Pink Peppercorns takes about 10 minutes from start to finish — roughly 5 minutes to prepare and 5 minutes to cook.

How many calories are in Olive Oil With Rosemary And Pink Peppercorns?

Olive Oil With Rosemary And Pink Peppercorns has approximately 1909.4 calories per serving, with about 0 g protein, 0 g carbohydrates and 332 g fat.

What ingredients do I need for Olive Oil With Rosemary And Pink Peppercorns?

The key ingredients for Olive Oil With Rosemary And Pink Peppercorns are Fresh Rosemary, Pink Peppercorns, Extra Virgin Olive Oil. See the full list with measurements above.