Preparation

Basil and Rosemary Macerates

Rosemary macerate is prepared by macerating 1-2 g of basil or rosemary for each 100 ml of extra virgin olive for a period of 6 weeks.

The next section provides some information about the maceration process.

Maceration

Maceration involves soaking botanical materials in a carrier oil for an extended period, allowing the oil to absorb the flavours and beneficial compounds. The botanical material is usually crushed or ground before being combined with the oil. The mixture is then left to infuse for a certain duration, typically weeks or even months, to extract the desired properties. The oil is periodically shaken or stirred to enhance the extraction process. Once the maceration period is complete, the oil is strained to remove the solid particles, resulting in a flavoured oil.