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re: the spicy olive oil at Domenica
Posted on 3/24/16 at 6:42 am to Lester Earl
Posted on 3/24/16 at 6:42 am to Lester Earl
My former neighbor was a chef at Christianos and he made spicy olive oil and gave them out.
His process was to bring the oil to 210 degrees, add his fresh herbs, garlic and peppers. He would keep it at 210 for half an hour or so then strain it into seperate bottles.
Key is everything fresh and don't let it come to a boil.
His process was to bring the oil to 210 degrees, add his fresh herbs, garlic and peppers. He would keep it at 210 for half an hour or so then strain it into seperate bottles.
Key is everything fresh and don't let it come to a boil.
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