Recipe - Rosemary Oil - How To Make An Herbed Oil

2 cup 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

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@wizard.ucr.edu

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985).