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Garlic – pepperoni oil

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Ingredients for 1 servings:

  • 250 ml extra virgin olive oil
  • 2 Pepper
  • 3 garlic cloves
  • n. B. Spice(s) and herbs

Instructions

Working time approx. 5 minutes; Rest period approx. 2 days; Total time approx. 2 days 5 minutes

A spicy thing – for easily spicing up salads, meat and fish, potatoes and pasta, and so on!

Peel and chop the garlic cloves. Wash the chili peppers, slice them lengthwise, and, depending on how spicy you want them, remove the seeds (hot) or leave them in (very hot) and chop them finely. Transfer everything to a small bottle, season with spices and herbs, and fill with olive oil until well covered. Seal tightly and let it sit in the refrigerator for at least two days. Always refill with olive oil after use and store in the refrigerator. This way, the oil will keep for several weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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