Herbed Chile Olive OilBy admin Posted in: Dips most popular Recipes on May 25th, 2012
Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes, plus cooling time
1 1/2 cups extra virgin olive oil
1 habanero or Serrano chile, seeded and slivered
2 large sprigs fresh rosemary
5 sprigs fresh thyme
Sterilized, dry glass bottle(s) or jar(s) to hold about 1 1/2 cups
Heat olive oil in stainless steel or glass saucepan, until hot (about 200°F), about 3 minutes, stirring occasionally. Remove from heat. Add chile and herbs to saucepan. Cool about 10 minutes. Carefully remove herbs and chiles from oil with fork or tongs. Place chile and herbs in bottle. Carefully pour cooled oil into bottle. Seal and refrigerate 1 to 2 days to allow flavors to blend.
To serve, bring oil you wish to use to room temperature or use for cooking. Keeps refrigerated up to 1 week. Serve lightly warmed as dip for artisan breads, use in salad dressing, or drizzle over meats, vegetables, poultry and seafood.
TIPS: For less heat, use seeded jalapeno chile in place of habanero. If desired, use dried herbs and/or chiles in place of fresh.
For safety purposes, do not add garlic to oil. Keep seasoned oil refrigerated to prevent spoilage. Do not store at room temperature.