*  Exported from  MasterCook  *
 
                  Rosemary Oil - how to make an herbed oil
 
 Recipe By     : Viana la Place and Evan Kleiman in Cucina Fresca (1985).
 Serving Size  : 8    Preparation Time :0:05
 Categories    : Cucina Fresca                    Seasoning or Ingredient
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          virgin olive oil -- good quality
    8      sprigs        fresh rosemary -- or less
    2      cloves        garlic, scored -- optional
    1      teaspoon      coarse salt -- optional
    2                    black peppercorns -- optional
    1      each          variety of peppercorns -- optional
 
 Rosemary - Clean the rosemary well with a damp cloth.  If you submerse to
 clean - spin dry immediately.  Make sure there is no water on the herb
 before you proceed. (The salts in water tend to brown the herb). Do not use
 woody twigs or stems. Optional:  mince the leaves if you want to use a
 flavored oil immediately. Generally oil are aged 1 to 2 months before using.
 
 Put rosemary into a 2 cup (1 pint) bottle.  Cover with almost 2 cups of
 fruity olive oil and seal.  Keep in a cool, dark, place.  Use for salads and
 cooking.  Add flavor to pasta dishes and potatoes.  Great for grilled meats,
 fresh bread.
 
 VARIATION - Add 1 or all of the options.
 
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 NOTES : Evan Kleiman, chef/owner of Angeli, an Italian caffe/pizzeria in LA.
 She and chef Viana La Placa are in the forefront of Italian 'al fresca' cuisine.

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