Rosemary Oil- how to make an herbed oil

* Exported from MasterCook *

Rosemary Oil - how to make an herbed oil

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985).
Serving Size : 8 Preparation Time :0:05
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups virgin olive oil -- good quality
8 sprigs fresh rosemary -- or less
2 cloves garlic, scored -- optional
1 teaspoon coarse salt -- optional
2 black peppercorns -- optional
1 each variety of peppercorns -- optional

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). Do not use
woody twigs or 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 cup (1 pint) bottle. Cover with almost 2 cups of
fruity olive oil and seal. Keep in a cool, dark, place. Use for salads and
cooking. Add flavor to pasta dishes and potatoes. Great for grilled meats,
fresh bread.

VARIATION - Add 1 or all of the options.

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NOTES : Evan Kleiman, chef/owner of Angeli, an Italian caffe/pizzeria in LA.
She and chef Viana La Placa are in the forefront of Italian 'al fresca'
cuisine.