Easy
By Denis Cotter
Published 1999
We make this in a way much closer to ‘proper’ Infusion. Rinse and dry
This is a much less multi-purpose oil than the basil, because of the two very individual and dominating flavours in it. They get on beautifully together and with olive oil, but after that you need to be careful where you let them go. It is excellent as a bread dip or a pasta sauce for tomatoes, aubergines, kale, onions (not necessarily all together), and brilliant with goats’ cheese or eggs. There is a recipe for a roasted garlic-rosemary aioli which is, for the ones who love those flavours, the most heavenly dip for dunking into with whatever is to hand - raw vegetables, fried fritters, bread, cold potatoes late at night...
© 1999 All rights reserved. Published by Cork University Press.