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.