Olive Oil with Anchovies and Chili Peppers

READY IN: 5mins
Recipe by evelyn/athens

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.

Top Review by Geema

This makes a powerful bottle of oil to enliven fresh vegetables of all kinds. I used it on some sweet ripe tomatoes and fresh mozzarella. I'm dreaming of making a pizza and drizzling this oil on top to fool the anchovy haters. I'll bet they lick their lips and ask for more. Great recipe Evelyn, as always.

Ingredients Nutrition

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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