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Add a photoServings: 8
Ingredients
- 2 c. Virgin extra virgin olive oil -- good
- Â Â Quality
- 8 sprg fresh rosemary -- or possibly
- Â Â Less
- 2 x Cloves garlic, scored --
- Â Â Optional
- 1 tsp Coarse salt -- optional
- 2 x Black peppercorns --
- Â Â Optional
- 1 x Variety of peppercorns --
- Â Â 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). Don't use woody twigs or possibly 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 c. (1 pint) bottle. Cover with almost 2 c. of fruity extra virgin olive oil and seal. Keep in a cold, dark, place. Use for salads and cooking. Add in flavor to pasta dishes and potatoes. Great for grilled meats, fresh bread.
- VARIATION - Add in 1 or possibly all of the options.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 490 | |
| Calories from Fat 482 | 98% |
| Total Fat 54.54g | 68% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 296mg | 12% |
| Potassium 35mg | 1% |
| Total Carbs 2.48g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.01g | 0% |
| Protein 0.22g | 0% |
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