Ingredients Jump to Instructions ↓

  1. 8 large, thick branches of rosemary

  2. 2 dried red chiles

  3. 1 quart extra-virgin olive oil

  4. Rub the rosemary branches between your fingers to bruise them. Using a

  5. knife, bruise the chiles, then put them and the rosemary in a jar with a

  6. tight-fitting lid. Pour the olive oil into the jar, seal and let stand at room temperature for 10 days. Strain the oil through a fine mesh

  7. sieve and return to the jar. Will keep for up to 2 months.


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