Herb-Infused Olive Oils: Greek
peppercorns
Ingredients
2 cups extra virgin olive oil
3 (4-inch) long lemon peel strips
6 (6-inch) rosemary sprigs
1/4 teaspoon dried crushed red pepper
1/2 teaspoon black peppercorns
Directions for Herb-Infused Olive Oils: Greek Recipe
1. Pour oil in a small saucepan over very low heat; add remaining ingredients, and cook 10 minutes or just until oil is very warm but not boiling (about 150°). Remove from heat; let stand 1 hour or until completely cool.
2. Pour oil into a bottle using a funnel. Cover and store oil in refrigerator up to 2 weeks; discard any unused portion.
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Servings
Makes 2 cups
Tags
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