A rich, golden culinary oil packed with anti-inflammatory compounds and vibrant herbal flavor. This infused extra virgin olive oil combines earthy turmeric with pungent fresh-dried rosemary, making it the perfect finishing drizzle for roasted vegetables, fresh sourdough, or grain bowls.
Add the dried rosemary, turmeric, and cracked black peppercorns into the MOJO1 chamber.
Submerge the ingredients with extra virgin olive oil.
Run the Culinary Oil Infusion setting on your MOJO1 to gently release the oil-soluble curcumin and antioxidants without burning the olive oil.
Strain the warm oil through a fine strainer into a glass bottle.
Let cool before capping.
Recipe Note
Bioavailability Boost: The piperine in black pepper significantly enhances your body's absorption of turmeric's active compound (curcumin).
Shelf Life: Best consumed within 2–3 months for optimal flavor and antioxidant potency. Keep away from direct sunlight.
Source & attribution
By Kelsey. Published on fuzetrix.com. This page preserves the published recipe; it does not independently validate its method, safety, claims or device settings.
