Spicy Olive Oil Recipes

SPICY SPAGHETTI WITH GARLIC AND OLIVE OIL

Steps:

• Gather the ingredients.
• Set a large covered pot of water over high heat to boil.
• When it reaches a rolling boil, salt the water and add the spaghetti, giving a few stirs to keep the pasta from clumping together.
• Meanwhile, in a medium skillet , heat the olive oil over medium heat and add the breadcrumbs if using (if you are not including the breadcrumbs, skip to the next step). Toast the crumbs in the oil, stirring occasionally with a wooden spoon, until browned, about 3 minutes.
• Add the minced garlic and continue cooking until it is just fragrant and lightly colored, about 1 minute. Be careful not to overcook the garlic or it will become bitter.
• Add the red chile pepper (dried or fresh) and chopped parsley, if using. Cook until fragrant, about 30 seconds.
• When your pasta is al dente , drain it, reserving a few tablespoons of the cooking water.
• Add the spaghetti to the skillet and toss until evenly coated. Add a little bit of the pasta cooking water as needed if the mixture is too dry. Serve and enjoy.

RIDICULOUSLY GOOD OLIVE OIL DIP

Steps:

• Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme and cheese. Season with a small pinch of salt and pepper. Use the back of a spoon to smoosh the herbs into the garlic and capers.
• Make one or two mounds of the garlic-herb mixture on a rimmed plate. Drizzle the olive oil on top. Serve with cubes of bread.

SPICY OLIVE OIL

Steps:

• In a small bowl, mix together olive oil and red pepper flakes. Let stand at least 3 hours before using.

SPICY OLIVE OIL

Steps:

• Soak the bay leaves for a few minutes in hot water.
• Put the whole and dried chilis in a bottle.
• Add the bay leaves.
• Fill the bottle with olive oil.
• Shake well and let sit for 4 days, shaking at least once a day.
• The oil is now ready to use.
• You can add more olive oil if you find it is becoming too hot.

SPICED OLIVES

Steps:

• Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.