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.
Provided by evelynathens
Categories Greek
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Drain the anchovies and pat dry with paper towels.
- Chop 1 of the anchovies and place in a clean and absolutely dry 2-cup bottle.
- Add the whole anchovies and the chili pepper.
- Fill the bottle with olive oil, cover, and let stand in a dark place for a week, shaking from time to time, before using.
- This oil will keep for 3-6 months, stored in a cool, dark place.
Nutrition Facts : Calories 1935.2, Fat 216.9, SaturatedFat 30, Cholesterol 6.8, Sodium 299.8, Carbohydrate 2, Fiber 0.3, Sugar 1.2, Protein 2.7
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