2 or 3 large sprigs fresh rosemary
3 cloves garlic
3 fresh bay leaves 2 cups (500 ml) olive oil
1 Lightly bruise rosemary, garlic and bay leaves by hitting them with the flat of a knife. Place herbs in clean 17 fl. oz. (500 ml) bottle; pour in olive oil.
2 Leave for 2 to 3 days to allow flavors to develop. Store in a cool, dark place. Use with pork and lamb.
MAKES 2 CUPS (500 ml)
Preparation 10 minutes plus 2 to 3 days for infusing
Continue reading here: Lemongrass oil
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