Olive Oil with Rosemary and Pink Peppercorns Recipe

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Olive Oil with Rosemary and Pink Peppercorns
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  1. Rinse and dry the rosemary branches.
  2. Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
  3. Fill with the olive oil.
  4. Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
  5. This oil will keep for 3-6 months stored in a cool, dark place.
  6. Note: Taste the oil at the end of the week.
  7. If you want a stronger flavour, pass the oil through a sieve, discard the rosemary and peppercorns, and repeat the procedure using fresh rosemary and peppercorns.
  8. Leave the herbs and spices in the bottle as you use the oil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 28706.24 Kcal (120187 kJ)
Calories from fat 15351.88 Kcal
% Daily Value*
Total Fat 1705.76g 2624%
Cholesterol 6780.5mg 2260%
Sodium 36.99mg 2%
Potassium 4506.16mg 96%
Total Carbs 1103.98g 368%
Sugars 144.04g 576%
Dietary Fiber 96.01g 384%
Protein 2075.69g 4151%
Vitamin C 0.1mg 0%
Vitamin A 60mg 2000%
Iron 144mg 800%
Calcium 26396.8mg 2640%
Amount Per 100 g
Calories 45211.68 Kcal (189292 kJ)
Calories from fat 24178.86 Kcal
% Daily Value*
Total Fat 2686.54g 2624%
Cholesterol 10679.13mg 2260%
Sodium 58.26mg 2%
Potassium 7097.1mg 96%
Total Carbs 1738.74g 368%
Sugars 226.86g 576%
Dietary Fiber 151.21g 384%
Protein 3269.16g 4151%
Vitamin C 0.1mg 0%
Vitamin A 94.5mg 2000%
Iron 226.8mg 800%
Calcium 41574.3mg 2640%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 715.5
  • 741

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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