Lavender & Rosemary Infused Olive Oil
Lavender & Rosemary Infused Olive Oil
Ingredients
- 4 cups olive oil /OR/ white wine or champagne vinegar
- 1/2 cup fresh or dried culinary lavender
- 1/2 cup fresh or dried rosemary
Instructions
- In a saucepan on low heat the oil or the vinegar**. (**If heating vinegar, use ceramic cookware as the vinegar will be reactive with metal and ruin the flavor). Crush/muddle the herbs before putting in to release the oil more readily. Heat on low, almost simmering, but do not boil, for approximately 5 minutes. Let cool.
- Pour the oil or vinegar through a strainer into a glass bottle with a non-metal cap. If you wish to add a decorative sprig of fresh rosemary and a couple of sprigs of lavender into the bottle it adds a nice flourish and will give a more robust flavor over time.
- Let sit for 2 weeks to infuse further, checking the desired strength. After 2 weeks your infused oil or vinegar will be ready to use!
- Use it for cooking chicken, lamb, or beef. Try it for roasting potatoes and vegetables, or just enjoy with fresh bread! Happy cooking!
Notes
Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender!
Tried this recipe?Let us know how it was!
Culinary Lavender
From the mint family, the sweet aroma and potent flavor of these velvety 100% culinary lavender buds go a long way so very little at a time is required in culinary use.
