Herb infused olive oil
1 bunch rosemary leaves
thickly-sliced zest of 2 lemons
2 tsp black peppercorns
1 cup extra virgin olive oil
1. Combine all ingredients in a small saucepan and set over a low heat. Cook oil until it reaches a light simmer (54°C). Hold at the temperature for 5 minutes, then set aside to cool.
2. Strain through a fine sieve, then pour into Cook® Refillable Oil Sprayer and mist over cooked streaks prior to serving.