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Author Notes: The Sicilian herbs are quite different from the Tuscan herbs - they use red chilli, oregano and lemon thyme which grow in the hot climate of the South. This Olive Oil is great on pizzas, tomatoes, just by itself on cooked pasta or on a piece of toasted bread. As lemons grow everywhere in Sicily, I also added some lemon zest. - Maria Teresa Jorge
Serves 2 bottles of 250ml
- 500 milliliters Extra Virgin Olive Oil
- 6 sprigs fresh lemon thyme, leaves removed
- 4 teaspoons dry oregano
- 2 dry red chilli peppers
- 2 teaspoons coriander seeds
- 1 lemon to zest
- Wash and dry the lemon. With a lemon zester (not a grater - use the one the head has 5 sharp holes), make 10 thin strips of lemon.
- Hold the dry chilli and, using a sharp knife, make a small incision along the skin of only one of the sides. You want to keep the chilli whole and the incision helps bring out the heat of the seeds without having them floating everywhere. Wash your hands very well after this procedure.
- Filling the jars. Start by gently pushing in the dry bay leaf, the chilli, then add the oregano, coriander, lemon zest and lemon thyme.
- Fill the jar with Olive Oil and close the bottle very well. Allow to infuse for 2 weeks in a cool and dark place before using.
- Note 1: please try the olive oil before you serve it to children, depending on the type of chilli, even a small one can make the oil very hot.
- Note 2: Never keep Olive Oil in direct sunlight or near a hot source.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Edible Gift