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Olive Oil With Capers And Chili Peppers+ Mcf

condiments

1 jar best quality capers
1 in salt not vinegar
2 to 3 hot chili peppers
2 cup fruity e.v. olive oil

Rinse capers in running water. Drain well on paper towels. Chop 2 tablespoons capers. Place in clean and absolutelly dry 2 cup bottle. Add remaining capers and chili peppers. Fill bottle with olive oil. Cover. Keep in cool, dark place for 1 week, shaking from time to time, before using. This flavored olive oil will keep for 3 to 6 months in a cool, dark place. Use to flavor salads, to make mayonnaise or drizzle on steamed or grilled vegetables This recipe was printed in my morning newspaper and credit was given "The Mediterranean Pantry" by Agiaia Kremezi typos by Mary Riemerman Recipe By : From: Mary Riemerman Date: 29 Sep 97 National Cooking Echo Ä

Yield: 1 servings

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