Serves: 5
Total Calories: 1,641
Yield: 14 Ounces
1. To keep the oil from overflowing when other ingredients are added, pour about 3 ounces of the oil into another bottle or dish, and set aside.
2. Crack the mustard seeds and peppercorns, and drop them into the oil. Add the garlic.
3. Insert the sprig of fresh rosemary into the oil. If the sprig is too tall for the bottle, trim it to size.
4. Add enough reserved oil to top off the bottle, add the cap, and let it rest for 5 to 7 days.
5. Taste the oil, and if you like the result, remove the rosemary and garlic. The mustard seeds and peppercorns may remain, if you wish. For a more intense flavor, allow the rosemary and garlic to remain in the oil.
This Garlic-and-Rosemary-Infused Olive Oil recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.
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