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Olive Oil with Anchovies and Chili Peppers

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“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.”
READY IN:
5mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the anchovies and pat dry with paper towels.
  2. Chop 1 of the anchovies and place in a clean and absolutely dry 2-cup bottle.
  3. Add the whole anchovies and the chili pepper.
  4. Fill the bottle with olive oil, cover, and let stand in a dark place for a week, shaking from time to time, before using.
  5. This oil will keep for 3-6 months, stored in a cool, dark place.

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