Spiced olive oil
Votes: 1
Time: --
Complexity: easily
Complexity: easily
Recipe for making olive oil with herbs and hot pepper.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of olive oil
- 1 pod hot pepper
- 3-4 peas of black and allspice
- 1-2 sprigs of thyme, rosemary and sage
- 1-2 bay leaves
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Cooking the dish according to the recipe:
- Wash and dry the sprigs of herbs and the pepper pod thoroughly. Place the herbs, pepper pod, peppercorns and bay leaf in a clean, dry glass container. Pour in oil, seal tightly and place in a cool, dark place for 1-1.5 months.
- Afterwards, strain and store in a tightly sealed container in the refrigerator for up to 2-3 months before use. Suitable for dressing vegetable salads and appetizers, as well as for marinating hot fish or meat dishes.
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