Olive Oil With Rosemary And Pink Peppercorns

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 3 -4 sprigs fresh rosemary
• 2 tablespoons pink peppercorns
• 2 cups fruity extra virgin olive oil

Recipe

• 1 rinse and dry the rosemary branches.
• 2 place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
• 3 fill with the olive oil.
• 4 cover and keep in a cool, dark place for a week, shaking from time to time, before using.
• 5 this oil will keep for 3-6 months stored in a cool, dark place.
• 6 note: taste the oil at the end of the week.
• 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 leave the herbs and spices in the bottle as you use the oil.