A Spanish Olive Oil

comments (2) July 30th, 2008

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Click To Enlarge Photo: Boyd Hagen

About 6 in. of thoroughly dried orange or tangerine zest
3 to 4 cups fresh Spanish or other robustly flavored virgin or extra-virgin cold-pressed olive oil
2 thoroughly dried long red chile pods with stems
1 thoroughly dried bay leaf

Makes 1 bottle

To dry the zest, wash the fruit well, then remove zest with a swivel vegetable peeler so there is no white pith attached. Make strips 3 in. to 4 in. long. Dry on a rack uncovered at room temperature in a dark place until brittle. Store in a tightly closed glass jar in a cool, dark, dry place.

Sterilize a tall decorative clear glass bottle. When the inside of the bottle is thoroughly dry, heat the oil just until hot—do not let it simmer. Meanwhile, pierce the chile pods with the tip of a sharp knife so the oil can flow inside them. Place pods, bay leaf, and zest in the bottle. Use a funnel to pour in the oil. When the oil is cold, close the bottle tightly. Wrap the bottle in brown paper to keep colors bright, and set in a cool, dark, dry place for at least a week. Occasionally gently tip the bottle back and forth to mix the ingredients. In time, the zest and some of the leaves will drop to the bottom—the rest will float on top. The oil will hold its flavor for at least 6 months.

Recipe by Sylvia Thompson
December 1997
from issue #12

posted in: peppers, condiment

Comments (2)

ericfullar writes: A bottle of wine can do everything
Posted: 1:10 am on May 19th
mathewcraig writes: Healthy.. I can use this in many recipes
Posted: 1:03 am on May 18th
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