Rosemary Infused Olive Oil




Ingredients - 材料(かなり適当):

  • オリーブオイル1カップ (1 cup of extra virgin olive oil)
  • ガーリック 4~5片 (4 to 5 garlic cloves, peeled, crushed or cut in half)
  • ローズマリーの枝 数本 (2 to 3 sprigs of fresh rosemary, set 1 sprig aside)

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Directions – 作り方(聞きかじり) See photos below.

  • ローズマリーは一枝だけ、生のまま別によけておく。
  • オリーブオイル1カップをステンレスの鍋にいれ、ローズマリーと皮をむいたガーリック(ざっくり切った)を入れ、弱火でじっくり30分ぐらい温める。
  • ぐつぐつしないよう、途中火を止めたりして、あくまで低温をたもつ。
  • そのまま室温に戻るまで数時間放置。
  • 室温になったら、ストレイナー(ざるのようなものでOK)で漉してから、容器に入れ、生のままよけておいたローズマリーを入れて蓋をし、高温にならない場所で1週間ぐらい寝かせる。


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A cup of high-quality extra virgin olive oil


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Combine oil, garlic and rosemary in a small pan.  Keep the pan on very low flame for half an hour.  Keep the temperature low, do not let them fry.  If necessary, turn off the stove time to time. 


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Cool to room temperature, use a strainer and pour the infused oil into a favorite container.  Add one fresh sprig of rosemary (which was set aside earlier).  Keep the bottle at a cool place for a week.  



You can use this oil as dipping oil for freshly baked bread.  You can also use it when roasting potatoes.  Cut potatoes into long wedges, toss them in this infused oil, sprinkle salt and pepper generously.  Place them in a shallow roasting pan lined with parchment paper. Roast them in a preheated oven (425 to 450 ℉) for 30 to 40 minutes, till the potatoes are well roasted.




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