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Olive Oil

Making rosemary-mint infused olive oil

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Making rosemary-mint infused olive oil

danna | Aug 5, 2004 01:49 PM

My favorite restaurant (Spanish tapas) mades a flavored oil for dipping their bread. I want to duplicate it for a party next week.

I thought I would crush some mint, warm it for 30 minutes or so in the olive oil, transfer to a blender, then fill the bottles w/ the oil and insert a rosemary branch. Does that sound about right? I figure the rosemary is the more assertive flavor and so I do not need as much incorporated in the oil. Does that method sound about right? How far in advance could I make it w/out refrigeration? I assume I don't want to refrigerate it.

Thanks!

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