Real African Dishes: [MC-AllEthnic-Recipes] Olive Oil with Capers and Chili Peppers

Monday, February 28, 2011

[MC-AllEthnic-Recipes] Olive Oil with Capers and Chili Peppers - trace Carbohydrate; trace Dietary

* Exported from MasterCook *

Olive Oil with Capers and Chili Peppers

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar large capers -- in salt, not vinegar (best quality)
2 fresh hot chili peppers -- to 3 peppers
2 cups extra-virgin olive oil -- fruity

Rinse the capers in running water and drain well on paper towels. Chop 2
tablespoons of the capers and place them in a clean and absolutely dry
2-cup bottle. Add the remaining capers and the chili peppers and fill the
bottle with olive oil. Cover and keep in a cool, dry place for a week,
shaking from time to time, before suing.

This will keep for 3 to 6 months in a cool, dark place.

Makes 2 cups

AuthorNote: The secret of making an excellent flavored olive oil is
starting with the best and freshest aromatic herbs and good quality
extra-virgin olive oil.

Use this oil to flavor salads and steamed or grilled vegetables.
Mayonnaise made with this oil has an exquisite taste.

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 121 Calories; 14g Fat (99.0%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat; 0
Other Carbohydrates.

Nutr. Assoc. : 0 0 0