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Rosemary Oil with Red Chiles        Veg   CD   ACC


Vegetarian  Vegetable  Cold  Accompaniment  Pickles Preserve  Preserves  Preserving



Large Sprigs of Rosemary, allow 1 or 2 per bottle

Dried Red Chiles, allow 2 per bottle

Extra Virgin Olive Oil




1.  Prepare the bottles (see notes below)


2. Bruise the rosemary branches between your fingers and bruise the chilies bruise the chilies with a knife.


3. Place  1 or 2 rosemary sprigs and chilies into each bottle then fill the bottles with oil, cover and seal (see notes below).  Stand at room temperature for 10 days. 


4. Strain the oil and pour back into the bottles, cover seal and label.


Notes:    see also General preparations


Bottles and caps - Use bottles which are free from cracks, chips or flaws. Prepare the bottles by washing well in warm soapy water and rinsing thoroughly. Dry them in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm. Boil the screw tops or corks in water for 10 minutes just prior to use.


Filling the bottles  Fill with the liquid to within 2.5cm/1 inch of the top. Seal well with a screw top or a cork.


Storage Store in a cool dark place











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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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