Gastronomixs

Rosemary olive oil

Creation by Quique Dacosta, Quique Dacosta*** restaurant, Denia, Spain.

Rosemary olive oil

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Ingredients

2

l

mild olive oil

1

l

grape seed oil

300

g

rosemary

Preparation method

  • Infuse the ingredients sealed sous-vide at 80°C for 1 hour.
  • Refrigerate for 6 hours.
  • Strain and set aside.

Serving suggestions

  • As a component of a main dish, e.g. with components of rice and eel.

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