Rosemary Olive Oil
Yield - 750 ml Wine Bottle
720 ML EXTRA VIRGIN OLIVE OIL
1 POD WHOLE FRESH GARLIC (Peeled)
3 SPRIGS FRESH ROSEMARY (About 6" long)
Use a clear wine bottle with a long neck that is attractive yet practical, clean thoroughly with hot water then boiling hot water to sterilize. In a sauce pan heat the olive oil to 150F to 160F. (Use a thermometer to obtain the correct temperatures.) Fill the bottle with the ingredients, cork and store upright in a cool-dark place for one week.
Use a stainless steel liquor spout (available at all restaurant and bar supply houses) to dispense the oil.
Heating the oil to above 145F will kill most bacteria. Do not heat the oil above 212F because this is the boiling point of water and will wilt and cook the rosemary. Louis Pasteur developed this method of sterilization and we now call it Pasteurization.
This flavored olive oil has that fresh pine flavor that rosemary imparts to food. Use it sparingly for the flavors are intense. The garlic in the bottle can rancid the oil. I suggest that you use the contents within 2 months. But its so good that I bet that wont be a problem.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: January 31, 2008.