An easy infused olive oil that is great for making salad dressing, a delicious marinade, or a flavorful dipping sauce
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Infusion Time 4 daysdays
Total Time 4 daysdays20 minutesminutes
Servings 1liter
Author Meme
Ingredients
8-10sprigsfresh rosemarywashed and well dried
4teaspoonswhole peppercorns
1Literextra virgin olive oilabout 32 ounces
Instructions
In each bottle, put a few sprigs of rosemary and one teaspoon of peppercorns in the bottle and set aside {if you want to write on the bottles, do that now. I just used a permanent marker. It can easily rub off so if you make a mistake, you can start over. But be careful not to touch the writing so it doesn't come off}.
Put the remaining sprigs of rosemary in a saucepan and add remaining one tablespoon of peppercorns. Pour in olive oil. Heat over medium low for 5 minutes.
Remove from heat and let cool. Pour over a strainer and strain oil.
Pour the cooled & strained olive oil into the bottles. Put the top on and let sit for at least 4 days before using.
Notes
*You can use it in salad dressing, in hummus and for drizzling. It can be used it to roast vegetables as long as you aren’t roasting at too high of heat since olive oil has a lower smoke point. *Adapted from a recipe from Pepper Design Blog