Recipe by threeovens
This is sort of an European version of the spicy oil, read: Not as Hot! It will still give a kick to whatever you put it on. It's good for drizzling on pizza, over vegetables, grilled meats or fish, or even drizzled on fresh bread. Sometimes it is made with the very hot bird chilies or Thai chilies. This version uses dried so that it lasts for months.
- 9.85 ml dried oregano
- 2 bay leaves, crumbled
- 4.92 ml fennel seed (optional)
- 4 sprig fresh thyme
- 2 sprig fresh rosemary (optional)
- 9.85 ml crushed red pepper flakes (see note below)
- 236.59 ml olive oil, more as needed (does not need to be extra virgin and can be combined with grapeseed oil)
Directions See How It's Made
- In a medium saucepan, heat herbs, chiles, and oil, slowly, over low heat until they begin to sizzle (less than 220 degrees F).
- Turn off the heat and when they stop sizzling, cover and allow to cool.
- Pour into a clean, sterilized bottle, cover tightly and let stand in a cool, dark place for a week before using.
- NOTE: Instead of crushed red pepper flakes you could also use 12 whole small dried red chili peppers or Japanese chilies, or 8 dried chiles de arbol, broken in half.