Rosemary Oil with Red Chiles Veg
Large Sprigs of Rosemary, allow 1 or 2
Dried Red Chiles, allow 2 per bottle
Extra Virgin Olive Oil
Prepare the bottles (see notes below)
2. Bruise the rosemary branches between
your fingers and bruise the chilies bruise the chilies with a knife.
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
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
Storage – Store
in a cool dark place