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Rosemary Chilli Oil
½ cup rosemary leaves (stripped off stalks) 2 chillies, halved lengthways (optional) 1 cup olive oil.
© Annabel Langbein Media
Infused oils add an aromatic depth to marinades and dressings and also make a flavoursome garnish. You will need to heat the oil for coarse-leaved herbs such as rosemary and “wet” ingredients such as chillies or garlic, which (unless vinegar is added) need gentle cooking to evaporate the water in their cells (the water will cause fermentation).
Place ½ cup rosemary leaves (stripped off stalks) into a small pot with 2 chillies, halved lengthways (optional), and 1 cup olive oil. Heat very gently for about 6 minutes so the rosemary gently sizzles or bake in the oven at 150°C/300°F for 15 minutes. Store in a clean jar. Oil will keep up to 2 months. Strain before use.
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