Search recipes

Pink Peppercorn and Saffron Infused Olive Oil

Pink Peppercorn and Saffron Infused Olive Oil

Pink Peppercorn and Saffron Infused Olive Oil is aromatic, floral and perfect for your next paella!


Ingredients
1
tablespoon
Pink Peppercorns
1
cup
extra virgin olive oil
1/4
teaspoon
saffron threads
Directions
Using a mortar and pestle, grind half of the peppercorns.
Put in a saucepan with the remaining whole peppercorns, oil and saffron. Turn the heat to low and warm until the saffron threads are crisp and the oil is fragrant, about 30 minutes.
Remove from the heat and cool completely.

The base number of servings for this recipe is 16
OK

Write a Review