Recipe information
Yield
Makes about 1/2 cup
Ingredients
1 tablespoon fennel seeds
zest of 1 navel orange, removed with vegetable peeler and chopped
1 tablespoon chopped fresh rosemary leaves
1/2 cup peanut or vegetable oil
Preparation
Step 1
Preheat oven to 300°F.
Step 2
With a mortar and pestle or a spice grinder grind fennel seeds coarse. In a 1-cup metal measure or very small metal bowl combine seeds with other ingredients. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour and 20 minutes. Cool on a rack 30 minutes.
Step 3
Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.
