Chili-infused olive oil

Name: Chili-infused olive oil
Cook time: 1440 h
Total time: 1440 h
Yield: 4 servings
Ingredients: 375 ml olive oil; 5 garlic clove; 4 rosemary sprig; 2 thyme bundle; 5 bird’s eye chili; 6 bay leaf; 3 g five-pepper blend

Olive oil infused with garlic, rosemary, bird’s eye chilies, bay leaves and five-pepper blend, left to mature into a fragrant, spicy oil. Perfect over plain pasta or a green salad.

Total time : 1440 h
Servings : 4 servings
Difficulty : Very easy

FlorianShared by @florian

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Steps

1
Fill a 0.5 L bottle three-quarters full with the olive oil.
2

Nutrition · per serving · Estimate

840 kcal

Protein

0.5 g

Carbs

2.2 g

Fat

94 g

Macronutrients

Protein

1% RI

0.5 g

Carbs

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Watch the original

Add the garlic cloves, halved.

3

Add the fresh rosemary sprigs.

4

Add the tightened thyme bundles so they fit into the bottle.

5

Add the bird’s eye chilies (three slit lengthwise with their seeds, two whole).

6

Add the bay leaves.

7

Add the five-pepper blend.

8

Seal the bottle and let infuse for 2 months in a dark place.

86400 min

1% RI

2.2 g

of which sugars

0% RI

0 g

Fat

134% RI

94 g

of which saturates

68% RI

14 g

Fiber

2% RI

0.4 g

Minerals

Sodium

0% RI

0.2 mg

Potassium

1% RI

10 mg

Calcium

0% RI

3.3 mg

Iron

1% RI

0.2 mg

Magnesium

0% RI

1.3 mg

Zinc

0% RI

0 mg

Vitamins

Vitamin C

1% RI

0.6 mg

Vitamin D

0% RI

0 µg

Vitamin A

0% RI

0.2 µg

Vitamin B6

0% RI

0 mg

Vitamin B12

0% RI

0 µg

3/3 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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