Olive Oil With Rosemary And Pink Peppercorns Recipes

Steps:

• Rinse and dry the rosemary branches.
• Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
• Fill with the olive oil.
• Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
• This oil will keep for 3-6 months stored in a cool, dark place.
• Note: Taste the oil at the end of the week.
• If you want a stronger flavour, pass the oil through a sieve, discard the rosemary and peppercorns, and repeat the procedure using fresh rosemary and peppercorns.
• Leave the herbs and spices in the bottle as you use the oil.

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

Steps:

• Rinse the capers under running water and drain well on paper towels.
• Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle.
• Add the remaining capers and the chili peppers and fill the bottle with olive oil.
• Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
• This oil will keep for 3-6 months in a cool, dark place.

Steps:

• Place cheese on plate; using plastic wrap as aid, shape into 5-inch round. Sprinkle with salt, peppercorns, and thyme, and press into cheese. Mix olive oil, lemon peel, and garlic, if desired, in small bowl. Pour over cheese. Serve with baguette.

Steps:

• Wash the herbs and dry them very well.
• Add the herbs in the bottle and preseve in a dry place for at least 10 days.
• The olive oil has been aromatized. It is better to remove the herbs from the bottle because they might spoil the aroma after some period.

Steps:

• pour water and olive juice into a blender and blend on the lowest setting.
• with the motor running, sprinkle the xanthan gum into the vortex and continue to blend on the lowest setting until the liquid thickens, about 1 minute.
• increase blender speed to medium and pour in half of the olive oil in a steady stream, then increase the speed to high and add the remaining oil.
• blend the mixture until it is homogenous, about 30 seconds.
• pour the super oliv eoil into a jar and keep refrigerated, shake well before using.

Steps:

• Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, combine the almond flour, salt, pepper, and rosemary.
• Add the olive oil and mix thoroughly with a fork.
• Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
• Form the dough into a round, flattening the top and bottom as evenly as possible.
• Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between ¼- and ⅛-inch (6- and 3-mm) thick.
• Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
• Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
• If desired, use the blunt end of a skewer to poke holes in each of the crackers.
• Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
• Bake for 15-20 minutes, flipping halfway, until golden brown.
• Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
• Enjoy!

Steps:

• In a food processor process flour, polenta, 1/2 cup parmesan, rosemary and salt until well combinted.
• Add oil in a thin stream processing until a soft dough forms.
• Turn dough out onto a lightly floured surface and knead until smooth.
• Shap into a 3cm thick log and wrap in baking paper and chill for 1 hour or until firm.
• Preheat oven to 160C (140C fan forced).
• Grease and line a baking tray with baking paper.
• Cut log into 1cm thick slices and place on prepared tray (biscuits don't spread, but leave a little room).
• Press remaining parmesan into top of biscuits.
• Bake for 10-15 minutes or until lightly coloured.
• Remove from oven and cool completely on trays (biscuits will firm).

Steps:

• Divide the cheeses between the jars. (It's not necessary for them to rest on the bottom.)
• Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses. Gently pour in olive oil to fill the jars.
• Close the jars tightly and refrigerate for about a week before serving.
• Store in the refrigerator for up to two months. Serve the cheeses with toasts, crackers or salad. When the cheeses are gone, use the remaining oil in vinaigrettes.