Infused Oil with Rosemary, Bay Leaf and Pink Pepper
Ingredients
250 ml olive oil
1 sprig of rosemary
2 bay leaves
2 teaspoons pink peppercorns
How to prepare infused oil with rosemary, bay leaf and pink pepper
- Fill a very clean bottle with olive oil, add the herbs and peppercorns, seal the bottle tightly and leave in the refrigerator to infuse for about 3 weeks. Use within 1-2 weeks of opening the bottle.