Olive Oil with Capers and Chili Peppers

Submitted by evelynathens

"From Aglaia Kremezi. Use this oil to flavour salads and steamed or grilled vegetables. Mayonnaise made with this oil has an exquisite taste. This has a 1-week standing time."

 

• Ready In: 10mins
• Ingredients: 3
• Yields: 2 cups

ingredients

• 1 jar best-quality large capers packed in salt, not in vinegar
• 2 -3 fresh hot chili peppers
• 2 cups fruity extra virgin olive oil

directions

1. Rinse the capers under running water and drain well on paper towels.
2. Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle.
3. Add the remaining capers and the chili peppers and fill the bottle with olive oil.
4. Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
5. This oil will keep for 3-6 months in a cool, dark place.

Reviews

[Sharon123]

The heat and the subtle taste of capers makes this oil top notch! I think this would be great over pasta and will use it over some steamed yellow squash! Thanks Evelyn!

 

[twissis]

Part I: Capers & hot peppers are 2 of my favorite ingredients. I halved this recipe & am now in "Waiting Mode". Part II: A tiny sampling convinced me this will be great for bruschetta, marinades & sauces & even brushed on fish b4 grilling. My mind races w/options. Thx for posting, Ev.

 

[Nimz_]

Just made this for the WT II and it is in the sitting mode. I plan to use this over fresh steamed garden veggies next week. Will update my review then.

 

[-Sheri-]

My jar is "standing" and waiting to be tried over veggies or maybe even salad. What is there not to love. Thanks for posting.

 

[Susie D]

I made this and now I have to wait. It looks so pretty in the decorative bottle I put it in. Thanks Ev. I look forward to using it.