THIS INFUSED OLIVE OIL IS A FABULOUS FINISHING TOUCH ON ANY FRESHLY COOKED FOOD.

Makes 15 ounces

1          16-ounce bottle best-quality extra-virgin olive oil

5          cloves garlic, slightly crushed

3          dried red chile peppers

Zest of 1 orange, removed with a vegetable peeler (use outer orange layer of peel only)

3          sprigs fresh rosemary

1          tablespoon multicolor peppercorns

Pour out 3 tablespoons of the oil and stuff the other ingredients into the bottle. Or use a pretty glass bottle of your choice and fill ¾ full with olive oil. 

Seal and refrigerate for a minimum of 2 days before using. Always keep refrigerated to avoid spoilage by the garlic. This will keep, tightly capped, for up to a month.

ALL RECIPES ©ELIZABETH KARMEL 2019