Preserving chilli peppers in olive oil
Thread Starter: Old Thatch Started: Sun 07 Sep 2008 Replies: 3
...with or without feta cheese. Can anyone tell me the best way to do it please?
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Wed 29 Oct 2008, 6.02PM
You should really roast or toast the chillis/garlic first before putting them into the oil.
We had a great bottle of oil a few years back and when we down to our last few drops. someone told me that it was basically a botulism factory!
We'd suffered no ill effects, but on doing thorough search of the internet it seems that they were right.
At your own risk as they say (it is nice though!)
Fri 12 Sep 2008, 7.39AM
This is really easy to make - just layer sliced feta and peppers in a nice jar
and cover with olive oil,then put the lid on leave it in the fridge for a few days. You can add herbs&spices or garlic,or just buy that beautiful herb-infused oil (though it's very expensive!)
I like dill weed so I use it in anything I make-salads,pickles&soups,but herbs like Rosemary,Thyme, Oregano etc, are quite nice, too.
Fri 12 Sep 2008, 7.39AM
This is really easy to make - just layer sliced feta and peppers in a nice jar
and cover with olive oil,then put the lid on leave it in the fridge for a few days. You can add herbs&spices or garlic,or just buy that beautiful herb-infused oil (though it's very expensive!)
I like dill weed so I use it in anything I make-salads,pickles&soups,but herbs like Rosemary,Thyme, Oregano etc, are quite nice, too.
