Olive Oil With Capers And Chili Peppers Recipes

ROASTED PEPPERS WITH CAPERS AND OLIVES WITH A BALSAMIC VINAIGRETTE

Steps:

• In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers.

OLIVE OIL WITH CAPERS AND CHILI PEPPERS

Steps:

• Rinse the capers under running water and drain well on paper towels.
• Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle.
• Add the remaining capers and the chili peppers and fill the bottle with olive oil.
• Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
• This oil will keep for 3-6 months in a cool, dark place.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

GARLIC OLIVE OIL PLATE WITH CAPERS

Steps:

• Preheat the oven to 300°F Cut the garlic through the equator so that the tips of the cloves are exposed, discard top bits. Pour the olive oil into a small roasting dish. Add the salt, pepper, thyme and capers to the oil. Nestle the garlic cut-side down in the dish and cover tightly with foil.
• Roast the garlic for 45-50 minutes, until the bottoms are well browned and the garlic is soft. Set aside to cool for at least 20 minutes (important! the oil is hot!).
• To serve: add the olives, if using, and turn the garlic cut side up. Dip your bread in the oil, and scoop out garlic cloves and spread on bread with capers, munch on olives, and enjoy.

OLIVE OIL WITH ANCHOVIES AND CHILI PEPPERS

Steps:

• Drain the anchovies and pat dry with paper towels.
• Chop 1 of the anchovies and place in a clean and absolutely dry 2-cup bottle.
• Add the whole anchovies and the chili pepper.
• Fill the bottle with olive oil, cover, and let stand in a dark place for a week, shaking from time to time, before using.
• This oil will keep for 3-6 months, stored in a cool, dark place.

BELL PEPPER SALAD WITH CAPERS AND OLIVES

Steps:

• Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
• Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
• Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
• Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.