Rosemary Olive Oil (Rapid Infusion)

Ingredients:

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

Preparation:

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.

Leave a Reply

Your email address will not be published. Required fields are marked *