Chili Lemon And Bay Olives Recipes

OLIVE AND CHILI SAUCE

Olive and Chili Sauce image

Provided by Food Network

Time 10m

Yield about 1 cup sauce

Number Of Ingredients 6

Ingredients

About 8 ounces (225 grams) strong black olives, stoned and roughly chopped
1 fresh red chile, seeded and finely chopped
1 garlic clove, peeled and crushed
About 1/2 cup (120 ml) extra-virgin olive oil
Salt
Freshly ground black pepper

Steps:

Place the olives in a bowl, add the chile and garlic, cover with olive oil, and season with salt and pepper, if necessary.
This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the chile and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste.

OLIVE OIL WITH LEMON AND BAY LEAF

Olive Oil with Lemon and Bay Leaf image

from William-Sonoma Kitchen Library via Recipesource.com. Makes for great dipping oil. I order my bottles from Specialitybottle.com.

Provided by Cathleen Colbert

Categories Lemon

Time 25m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 large fresh lemon
1 cup extra virgin olive oil
1 bay leaf
1/4 teaspoon peppercorn

Steps:

Scrub the lemon to remove surface impurities; rinse and dry well.
Pour olive oil in a small heavy saucepan.
Using a zester, add lemon zest directly to olive oil.
Add bay leaf and peppercorns.
Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
Remove from heat and cool slightly.
Transfer oil to hot, sterilized bottle and seal.
Can be stored at room temperature for up to 2 months.

Nutrition Facts : Calories 1952.3, Fat 216.6, SaturatedFat 29.9, Sodium 11.2, Carbohydrate 16.9, Fiber 7.3, Sugar 0.1, Protein 2.2

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