STREAMING NOW: The Delicious Miss Dahl

Olive Oil with Rosemary and Pink Peppercorns

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Aglaia Kremezi. Use this oil to season steamed potatoes and grilled meat, poultry or fish. 1-2 weeks standing time.”
READY IN:
5mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: