Oil Me Up
As I continue to unpack the very many kitchen toys I have accumulated since my food obsession began, I rediscovered my olive oil bottle. Two apartments ago I tried making garlic infused oil, but the garlic became rancid super quick and I lost interest in the experiment. But with a new, clean apartment, extra rosemary and mostly, wanting to procrastinate from cleaning up dinner (80 Proof made a great citrus-tequila salmon,) I decided to try my hand at flavored oil.
Mostly Rosemary Olive Oil
I trimmed rosemary springs at about an inch long, bruised them a bit in my mortar and pestle and then shoved them down the bottle. Next I added some whole parsley leaves and whole black peppercorns. I cracked a handful too and added them in. Poured the extra virgin olive oil just to cover the herbage and I was done. I had 80 put it on a shelf I couldn’t reach as not to be a disturbance while the flavors mingle.
Check back here in about 10 days to find out how my creation evolved.