Rosemary-Infused Olive Oil Recipe - Cooking Index
Rosemary-Infused Olive Oil Recipe - Cooking Index
Pungent and resinous, rosemary readily infuses olive oil to produce an excellent marinade and basting sauce for grilled vegetables, including winter squash, parsnips, radicchio, and the traditional Mediterranean trio of summer squash, eggplant, and sweet peppers. Drizzle it over pizzas or breads and use it in cooking whenever you want a subtle rosemary flavor.
Courses: Sauces| 2 cups | 32g / 1.1oz | Fresh rosemary sprigs - snipped 1" lengths |
| 2 1/2 cups | 592ml | Olive oil |
| 1 | Fresh rosemary sprig - for the decanted oil |
Crush the snipped rosemary slightly and put it in a clean, dry, wide-mouthed glass jar with a lid. Add the olive oil to cover the rosemary completely and then cover with the lid. Put the jar inside in a sunny window or outside in a sunny location. Let stand for about 10 days.
Taste the oil occasionally by pouring a little of it on a piece of bread. When the oil is sufficiently flavored -- 3 weeks is not unusual -- remove the pieces of rosemary and discard them or use them for cooking. Strain the oil through a sieve lined with several layers of cheesecloth and decant it into a clean jar or bottle. Add a decorative sprig of fresh rosemary and seal with a cork or lid.
This recipe yields about 2 cups.
Source:
Cookbook Digest, Mar/Apr, 1996
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