Makes 3 (16 oz.) bottles of olive oil
2 (25.4 oz.) bottles Henry's Extra Virgin Olive Oil
9 sprigs fresh rosemary
3 tsp. peppercorns (white, black or pink)
3 tsp. granulated garlic
Wash 3 glass bottles with hot soapy water, rinse well and set aside to dry. Once dry, place 3 sprigs of rosemary, 1 teaspoon peppercorns, 1 teaspoon garlic in each bottle. Heat olive oil in a sauce pan to 150°F. Place funnel in the bottle opening and carefully pour oil in the bottle, leaving about 1 to 2 inches at the top. Seal, shake to mix well and store in a cool dark place for 1 week before enjoying.
Packaging suggestions:
Tie a stainless steel liquor bottle spout around the neck of the bottle for easy dispensing.
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