Rosemary & Crushed Red Pepper Infused Olive Oil

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


A recipe?  Not REALLY but I am so pleased with how pretty this is – I am posting it.

Simply stick some clean rosemary sprigs & a TBS (or more or less) or crushed red pepper in a capped or corked bottle & let it sit for a week.  For a stronger flavor (I recommend this step) – muddle the rosemary into the oil a bit in a measuring cup & then jar it.  Apparently, if you refrigerate it – it gets cloudy but returning it to room temperature cures the cloudiness.  I have not refrigerated mine.  Look how pretty!


Oh!  And now all my posts have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

One thought on “Rosemary & Crushed Red Pepper Infused Olive Oil

  1. Pingback: Vegan Puree of Celery Root Soup with Jalapeno & Caramelized Balsamic Pears | Delightful-Delicious-Delovely

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