Olive Oil with Anchovies and Chili Peppers

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.

• Ready In: 5 mins
• Yields: 2 cups

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.