Rosemary oil - how to make an herbed oil
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Virgin olive oil -- good |
| Quality | ||
| 8 | Sprigs fresh rosemary -- or | |
| Less | ||
| 2 | Cloves garlic, scored -- | |
| Optional | ||
| 1 | teaspoon | Coarse salt -- optional |
| 2 | Black peppercorns -- | |
| Optional | ||
| 1 | Variety of peppercorns -- | |
| Optional | ||
Directions
Rosemary - Clean the rosemary well with a damp cloth. If you submerse to clean - spin dry immediately. Make sure there is no water on the herb before you proceed. (The salts in water tend to brown the herb). Do not use woody twigs or stems. Optional: mince the leaves if you want to use a flavored oil immediately. Generally oil are aged 1 to 2 months before using.
Put rosemary into a 2 cup (1 pint) bottle. Cover with almost 2 cups of fruity olive oil and seal. Keep in a cool, dark, place. Use for salads and cooking. Add flavor to pasta dishes and potatoes. Great for grilled meats, fresh bread.
VARIATION - Add 1 or all of the options.
Posted to Master Cook Recipes List, Digest #115 Date: Tue, 11 Jun 1996 10:45:12 -0700 (PDT) From: PatH <phannema@...>
Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985).
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