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[edit] Ingredients
¾ |
|
¼ |
cup vegetable oil |
2 |
tablespoons finely-chopped fresh basil |
1 |
tablespoon finely-chopped drained sun-dried |
|
|
1 |
tablespoon finely-chopped parsley |
1 |
tablespoon minced or pressed garlic |
1 |
tablespoon finely-minced Kalamata olives (optional) |
2 |
teaspoons finely-chopped capers |
1 |
teaspoon balsamic vinegar (optional) |
½ |
teaspoon salt |
¼ |
teaspoon dried red pepper flakes |
1 |
pch freshly-ground black pepper |
[edit] Preparation
Step 1 |
Mix all ingredients. Store covered in the refrigerator for up to 2 weeks. (The oil will become opaque in the cold of the refrigerator, but will become clear again at room temperature.) |
Step 2 |
This recipe yields about 1 1/2 cups. |
Step 3 |
Comments: A little of this flavored oil goes a long way. Use it as a marinade (try Grilled Swordfish, for example), or drizzle it on as a robust seasoning...and just imagine what it would do for a bowl of fresh pasta! |
Step 4 |
Yield: 1 1/2 cups |
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[edit] About Mediterranean Oil
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