Читать книгу 365 Simple Pleasures - Susannah Seton - Страница 86

You can easily make your own flavored olive oils. Buy some decorative bottles or use recycled wine bottles. Be sure to use only fresh herbs, to wash them well, to make sure the oil completely covers all the ingredients, and to seal the bottle tightly and use within three weeks. Because garlic contains the spores for a bacteria that, when added to oil, can cause botulism, it’s best not to make any garlic-flavored oil (the store-bought kind uses sterilized garlic.) To make chili oil, simply add 5 yellow Thai chilies and 1 teaspoon peppercorns to 5 cups of olive oil, cap the bottle tightly, and let stand in a cool place for a week. For lemon pepper oil, slice a lemon for each bottle you plan to make and dry in oven at 170⁰ for about 5 hours, or until dry but not crisp. To a bottle of oil, add 1 tablespoon whole black peppercorns and the slices from one dried lemon. For rosemary oil, add 3 large sprigs of rosemary to a bottle of olive oil.