CHIVE AND CHILI OLIVE OIL
Flavored olive oil is good to have in your refrigerator. You can use it as salad dressing, drizzle it over rice, pizza, potatoes, focaccia, grilled cheese and tomato sandwich etc.
This time we made 2 variations – olive oil with chives and olive oil with chili and pepper. But you can use other herbs to infuse olive oil.
To sterilize bottles and covers you will use for this infusion of olive oil, place washed bottles in preheated oven on 150C (300F) for 10 minutes. Carefully take them out on clean surface. Quickly add ingredients and place a cover.
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Ingredients
- Olive Oil with Chive
extra-virgin olive oil (as much as will fit in your sterilized bottle)
small bunch of chives, washed and dried. Remove tough or dried parts
- Olive Oil with Chili
extra-virgin olive oil (as much as will fit in your sterilized bottle)
half of a handful of dried chili peppers. Crushed with pestle and mortar.
whole pepper seeds (red, white, black…)
Directions
- OLIVE OIL WITH CHIVE
- Place the chives in sterilized bottle.
- Pour in the olive oil and cover. Let it sit on windowsill for 3 weeks.
- OLIVE OIL WITH CHILI
- Place crushed chili peppers and whole pepper seeds in sterilized bottle.
- Pour in the olive oil and cover. Let it sit on windowsill for 3 weeks.
- GENERAL STEPS
- After 3 weeks you can leave in the herbs or filter them out. Keep infused oil in refrigerator and don’t worry if oil becomes cloudy. After 20 minutes on room temperature it will clear up.
- Use within one month period.
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