Olive Oil With Rosemary And Pink Peppercorns Recipes

ROSEMARY-INFUSED OIL

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

ROSEMARY GARLIC INFUSED OLIVE OIL

Steps:

• Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

OLIVE OIL WITH ROSEMARY AND PINK PEPPERCORNS

Steps:

• Rinse and dry the rosemary branches.
• Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
• Fill with the olive oil.
• Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
• This oil will keep for 3-6 months stored in a cool, dark place.
• Note: Taste the oil at the end of the week.
• 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.
• Leave the herbs and spices in the bottle as you use the oil.

ROSEMARY AND OLIVE OIL RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, combine the almond flour, salt, pepper, and rosemary.
• Add the olive oil and mix thoroughly with a fork.
• Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
• Form the dough into a round, flattening the top and bottom as evenly as possible.
• Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between ¼- and ⅛-inch (6- and 3-mm) thick.
• Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
• Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
• If desired, use the blunt end of a skewer to poke holes in each of the crackers.
• Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
• Bake for 15-20 minutes, flipping halfway, until golden brown.
• Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
• Enjoy!

GOAT CHEESE WITH THYME, PEPPERCORNS, AND LEMON OIL

Steps:

• Place cheese on plate; using plastic wrap as aid, shape into 5-inch round. Sprinkle with salt, peppercorns, and thyme, and press into cheese. Mix olive oil, lemon peel, and garlic, if desired, in small bowl. Pour over cheese. Serve with baguette.

OLIVE OIL WITH CAPERS AND CHILI PEPPERS

Steps:

• Rinse the capers under running water and drain well on paper towels.
• Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle.
• Add the remaining capers and the chili peppers and fill the bottle with olive oil.
• Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
• This oil will keep for 3-6 months in a cool, dark place.