Herb-Infused Olive Oils: Greek

Ingredients

• 0.5 teaspoon peppercorns black
• 2 cups olive oil extra virgin 
• 3 strips long lemon peel (4-inch)
• 0.3 teaspoon pepper dried red crushed
• 6 sprigs rosemary (6-inch)

Equipment

• sauce pan
• funnel

Directions

1. Pour oil in a small saucepan over very low heat; add remaining ingredients, and cook 10 minutes or just until oil is very warm but not boiling (about 150).
2. Remove from heat; let stand 1 hour or until completely cool.
3. Pour oil into a bottle using a funnel. Cover and store oil in refrigerator up to 2 weeks; discard any unused portion.