Rosemary And Peppercorn Olive Oil Recipe

I enjoy crafting uncomplicated but delicious recipes. My Rosemary and Peppercorn Olive Oil is a great illustration of this.

This infused oil begins with 1 cup of extra virgin olive oil; then I toss in 2 sprigs of fresh rosemary. Rosemary’s earthy notes come through beautifully in this oil, and no doubt most people use just that herb to impart flavor to their oils.

The thing is, infused oils generally require spices or herbs that do not mind being infused. I assure you, they are all happy about it.

But what about combining rosemary with not just one but two types of pepper, as I do with my oil?

Ingredients

Olive oil, extra virgin: High in heart-healthy monounsaturated fats.

The fresh rosemary: Has antioxidants and gives an earthy, aromatic flavor.

Black Peppercorns: Infuses heat and depth; elevates metabolism and digestion.

Pink Peppercorns: Provides a pleasant-tasting, mild spice; stunningly beautiful.

Subtle spice with nuanced flavor; works very well with black and green peppercorns.

(Optional) Garlic: An optional ingredient, garlic adds a strong, savory flavor and a plethora of health benefits.

“Garlic can add a delicious hit of flavor to almost any dish,” according to L.

A.

Times food columnist Noelle Carter.

“It doesn’t need to be saved for cooking Italian food.

”
Salt from the sea: Intensifies the flavor; provides key minerals.

Ingredient Quantities

• 1 cup extra virgin olive oil
• 2 sprigs fresh rosemary
• 1 tablespoon whole black peppercorns
• 1 teaspoon pink peppercorns
• 1 teaspoon white peppercorns
• 1 garlic clove, smashed (optional)
• Pinch of sea salt

Instructions

1. Put the extra virgin olive oil in a small saucepan and set it over low heat.

2. Place the freshly picked rosemary sprigs in the oil, making sure that they are completely underwater.

3. Put the whole black peppercorns, pink peppercorns, and white peppercorns into the saucepan.

4. If you are using garlic, one clove should be smashed with the side of a knife and added to the oil mixture.

5. Add a light seasoning of sea salt to the saucepan.

6. Warm the oil mixture gently for approximately 10-15 minutes. The oil should not get hot enough to barely simmer; it should merely be warm enough to allow the flavors to blend.

7. When the oil is redolent with rosemary and spices, take the saucepan off the stove.

8. Allow the mixture of oils to cool completely at room temperature. This lets the flavors develop and melds them together.

9. Pour the oil through a fine mesh sieve into a clean, sterilized bottle or jar. The goal here is to remove all solid bits of rosemary, peppercorn, and garlic so that you can safely store the oil at room temperature—and not any questionable bits of food that could lead to mold or botulism.

10. Tightly seal the jar or bottle and put it in a cool, dark place. For the best flavor, use the infused olive oil within a month. You can use it as a dressing, for dipping, or for a finishing touch on dishes.

Equipment Needed

1. Small saucepan
2. Knife (for smashing garlic)
3. Fine mesh sieve
4. Clean, sterilized bottle or jar
5. Measuring cup and spoons
6. Stove or cooktop

FAQ

• Q: Can I use dried rosemary instead of fresh rosemary?A: The vibrant flavor of fresh rosemary is recommended, but you can use dried rosemary. Use about 1 teaspoon of dried rosemary needles, but be aware the flavor may differ slightly.
• Q: How should I store the rosemary and peppercorn olive oil?A: The best way to keep your flavored olive oil fresh is to store it in a tightly sealed container in a cool, dark place. An infused olive oil and a good shade-giving tree have something in common: Neither can thrive in a place that’s too bright or too hot! After 2-3 months, your oil is likely to have developed off flavors and/or odors.
• Q: Can I leave out the garlic?The garlic is optional and can be left out if you don’t want a garlic infusion.
• Q: Is it necessary to use three types of peppercorns?A: Not necessarily. You can use just black peppercorns if needed or substitute according to your preference; however, the black, pink, and white peppercorns together provide a complex flavor profile.
• Q: Can I add other herbs to this recipe?A: Certainly! Go ahead and play around with extra herbs like thyme or oregano to give you a bespoke blend.
• Q: How do I use the rosemary and peppercorn olive oil?Infused oil makes a great drizzle for salads, a dip for bread, or a finishing touch for dishes such as pasta and roasted vegetables.

Substitutions and Variations

Olive oil of the extra-virgin variety: You can use plain olive oil or avocado oil in its place, if you want something with a subtler flavor.
Dried rosemary: Use fresh rosemary (1 tablespoon) or substitute with thyme for a different herb profile.
Substitute whole black peppercorns with ground black pepper (adjust to taste) or use a mix of ground peppercorns for the sake of convenience.
Pink peppercorns: Substitute with more black peppercorns or leave them out entirely if you have neither them nor the next option.
Ground white pepper: Use white pepper (adjust to taste) or add more whole black peppercorns as an alternative.