Rosemary Olive Oil (Rapid Infusion)


400 ml Olive oil
30 g rosemary (just the needles)


Coarsely chop the rosemary leaves and put with olive oil into the dispenser. Screw on 1 N20 cream charger, shake once and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever.

Pour the olive oil through the iSi funnel & sieve into a glass.

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