This infused olive oil is very easy to make, aromatic, spicy and excellent for your salads, pizzas, focaccias, marinades and also as for dipping.
I always have this olive oil at home and just ran out of it 🙃, so thought to share how I make mine.
TIPS 1: Use extra olive oil as depending on the type you get the some peppery, buttery, grassy, vegetal, and faintly spicy taste. This changes a lot the final results of your infused olive oil.
TIPS 2: Boiling the olive oil should be at low heat about 110°C /225° F.
INGREDIENTS / RECIPE:
1️⃣ EXTRA OLIVE OIL
✅ 450ml-700ml
2️⃣ INGREDIENTS FOR INFUSION
✅ 3-4 fresh rosemary leaves
✅ 1 tbs black peppercorns
✅ 6-8 dried African peri peri chili peppers
✅ 4-6 garlic cloves
✅ 1 teaspoon dried basil
✅ 1 teaspoon dried oregano
✅ 1 teaspoon dried parsley
👉🏽 Heat the olive oil 1️⃣ over mid low fire for 3 mins
👉🏽 Change to low fire, add all 2️⃣ ingredients & leave it for further 10-12mins.
👉🏽 After 5 mins remove the rosemary. (If you are not using garlic, then maximum 7-8 mins is enough).
👉🏽 Let it cool for 30 mins
👉🏽 Pour into a glass bottle, add one fresh rosemary and seal it. Keep away from heat and light for a longer shelf life.
Voila there you go & enjoy!