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Aromatic olive oilI N G R E D I E N T S 60 g fresh aromatic herbs (thyme, oregano, rosemary, sweet basil)2 chilli peppers 450 ml virgin olive oil
P R E P A R A T I O N Wash the herbs and let them dry very well.Pul the herbs in a glass jar and pour the oil over them. Then seal the jar and let the oil stand for ten days. Strain the oil into a glass bottle and throw away the herbs. Olive oil is better kept in a cool, dark place. It may be used as a dip, sprinkled over green salads or to give extra flavour to feta cheese. Karabela Maria: Cooking with Olive Oil & Olives, Piraeus Bank Group Cultural Foundation |
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