Pink Peppercorn and Saffron Infused Olive Oil

    Pink Peppercorn and Saffron Infused Olive Oil
    Carolyng Gomes

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

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    Ingredients
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    1
    tablespoon
    Pink Peppercorns
    1
    cup
    extra virgin olive oil
    1/4
    teaspoon
    saffron threads
    Directions
    Step 1
    Using a mortar and pestle, grind half of the peppercorns.
    Step 2
    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.
    Step 3
    Remove from the heat and cool completely.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    16
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    35 mins
    Prep Time: 
    5 mins
    Cook Time: 
    30 mins
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    The base number of servings for this recipe is 16
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