Olive Oil with Anchovies and Chili Peppers |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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From Aglaia Kremezi. This oil is lovely drizzled on tomato salads and steamed or grilled vegetables. It is particularly good with steamed cauliflower and broccoli. 1 week standing time. Ingredients:
4 anchovies packed in oil |
1 fresh chili pepper, smashed lightly with back of knife |
2 cups extra virgin olive oil |
Directions:
1. Drain the anchovies and pat dry with paper towels.
2. Chop 1 of the anchovies and place in a clean and absolutely dry 2-cup bottle.
3. Add the whole anchovies and the chili pepper.
4. Fill the bottle with olive oil, cover, and let stand in a dark place for a week, shaking from time to time, before using.
5. This oil will keep for 3-6 months, stored in a cool, dark place.
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