RECIPE TITLE "Chili Olive Oil"
Excerpted from Mediterranean Hot. Copyright (c) 1996 by Aglaia Kremezi. Reprinted with permission by Artisan.
Makes 1 cup --- easy
I always keep a bottle of this hot olive oil in my pantry. I love to mix a few teaspoons into salad dressings. I also love it on all kinds of breads and focaccias. But it has many more uses. Brush commercial pita bread (I prefer whole wheat) with some Chili Olive Oil, and broil for a couple of minutes on each side. Serve with grilled vegetables, dips or cheese. Brush zucchini or eggplant slices with the oil, sprinkle with salt, and broil or grill over charcoal. Add a little oil to salad dressings, especially for broccoli and potatoes but also for fresh tomato or mixed salads. Brush fish, meat, or poultry fillets with Chili Olive Oil on both sides. Let stand for 30 minutes before broiling or grilling.
You can make it hotter or milder by varying the amount of chilies.
1 cup plus 1 tablespoon fruity extra-virgin olive oil
4-6 teaspoons Aleppo pepper, or 3-5 small dried chilies, cut into small pieces with a pair of scissors
Mediterranean Hot Child Award winning author presents 60 spicy, healthy, easy-to-prepare recipes from Southern Italy, Greece, Turkey & North Africa. Color illus.
In a small skillet, warm 2 tablespoons of the olive oil and add the pepper. Stir a few times with a wooden spoon and remove from the heat as the pepper releases its fragrance, about 2 minutes. Be careful not to let it burn.
Let it cool. Transfer to a jar or bottle, top with the rest of the olive oil, and shake to mix. Store in a dark, cool place for about 1 week. Pass through a fine sieve and store in a dark place. Chili Olive Oil will keep for about 6 months.
VARIATION: You can add 1 tablespoon of dried Mediterranean oregano, rosemary, or sage--or any herb you like--as you take the skillet off the heat. Proceed as described above to make different flavors of Chili Olive Oil.