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Epicurious
Gourmet

Orange Rosemary Oil

3.8

(1)

Recipe information

  • Yield

    Makes about 1/2 cup

Ingredients

1 tablespoon fennel seeds
zest of 1 navel orange, removed with vegetable peeler and chopped
1 tablespoon chopped fresh rosemary leaves
1/2 cup peanut or vegetable oil

Preparation

  1. Step 1

    Preheat oven to 300°F.

    Step 2

    With a mortar and pestle or a spice grinder grind fennel seeds coarse. In a 1-cup metal measure or very small metal bowl combine seeds with other ingredients. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour and 20 minutes. Cool on a rack 30 minutes.

    Step 3

    Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.

TagsCondimentOrangeCitrusFruitRosemaryHerbs & SpicesLunchDinnerDairy FreeGluten FreeVeganVegetarianNut FreeEasyMake AheadRoastGourmet
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