Best Olive Oil With Rosemary And Pink Peppercorns Recipes

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ROSEMARY-INFUSED OIL



Rosemary-Infused Oil image

Provided by Giada De Laurentiis

Number Of Ingredients 0

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.

WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY



Whipped Ricotta with Olive Oil and Rosemary image

Provided by Katie Lee Biegel

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups fresh ricotta cheese
2 tablespoons good-quality extra-virgin olive oil, plus more for the bread
1 teaspoon chopped fresh rosemary
Flakey sea salt
Coarsely ground black pepper
Sliced crusty bread, for serving

Steps:

  • Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
  • Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

GOAT CHEESE WITH THYME, PEPPERCORNS, AND LEMON OIL



Goat Cheese with Thyme, Peppercorns, and Lemon Oil image

Categories     Cheese     Dairy     Herb     Appetizer     No-Cook     Cocktail Party     Quick & Easy     Low Cal     Goat Cheese     Lemon     Shower     Thyme     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (appetizer) servings

Number Of Ingredients 7

1 (5.5-ounce) log soft mild goat cheese
1 teaspoon pink peppercorns or peppercorn mélange, cracked
1 tablespoon fresh thyme leaves
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon peel
1/2 small garlic clove, pressed (optional)
Sliced baguette (toasted, if desired)

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.

CERIGNOLA OLIVES WITH HOT PEPPER AND ROSEMARY OIL



Cerignola Olives with Hot Pepper and Rosemary Oil image

This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

2 cups Cerignola olives
1/4 cup extra-virgin olive oil, plus more for filling jars
6 whole dried red chiles
2 teaspoon sprigs rosemary, plus more for jars, rinsed and dried
2 tablespoons white-wine vinegar

Steps:

  • Heat oil in a medium skillet over medium heat. Add peppers and 2 sprigs rosemary; heat until fragrant. Toss with olives and vinegar. Let cool. Transfer to jars. Add a few fresh sprigs of rosemary. Fill jars with oil. Refrigerate immediately for at least 8 hours and up to 2 weeks.

ROSEMARY GARLIC INFUSED OLIVE OIL



Rosemary Garlic Infused Olive Oil image

Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.

Provided by Krystal

Categories     100+ Everyday Cooking Recipes

Time P7DT5m

Yield 24

Number Of Ingredients 3

3 sprigs fresh rosemary, hung up until dried, or more to taste
2 cloves garlic, or more to taste
1 ½ cups extra-virgin olive oil

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.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg

OLIVE OIL INFUSED WITH PORCINI AND ROSEMARY



Olive Oil Infused with Porcini and Rosemary image

Categories     Condiment/Spread     Mushroom     Rosemary     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1 ounce dried porcini mushrooms
2 cups olive oil
1 tablespoon dried rosemary

Steps:

  • Place mushrooms in strainer. Rinse under hot water. Drain well. Pat mushrooms dry. Combine mushrooms, oil and rosemary in heavy medium saucepan. Cook over low heat until thermometer inserted into oil registers 180°F, about 8 minutes. Remove from heat. Cover; cool to room temperature, about 2 hours. Divide mixture among bottles. Seal lids. Refrigerate up to 3 weeks.

OLIVE OIL WITH ROSEMARY AND PINK PEPPERCORNS



Olive Oil with Rosemary and Pink Peppercorns image

From Aglaia Kremezi. Use this oil to season steamed potatoes and grilled meat, poultry or fish. 1-2 weeks standing time.

Provided by evelynathens

Categories     < 15 Mins

Time 5m

Yield 2 cups

Number Of Ingredients 3

3 -4 sprigs fresh rosemary
2 tablespoons pink peppercorns
2 cups fruity extra virgin olive oil

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.

Nutrition Facts : Calories 1909.4, Fat 216, SaturatedFat 29.8, Sodium 4.3

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