Hot Olive Oil





  •  soup bowl of capers
  • 3 hot red peppers
  • 2 sprigs of fresh thyme
  • 750 ml glass bottle
  • 500 ml extra virgin olive oil

Put the capers and hot red peppers in a pan and lightly saute in 1 tablespoon of olive oil and pour into a glass bottle. Add the thyme into it, fill it with extra virgin olive oil and close the bottle tightly. Let rest for at least 3 weeks out of the sun before use.

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