Mediterranean Oil Recipe - Cooking Index
Mediterranean Oil Recipe - Cooking Index
A little of this flavored oil goes a long way. Use it as a marinade (try Grilled Swordfish, for example), or drizzle it on as a robust seasoning...and just imagine what it would do for a bowl of fresh pasta!
Type: Fish| 3/4 cup | 177ml | Extra-virgin olive oil |
| 1/4 cup | 59ml | Vegetable oil |
| 2 tablespoons | 30ml | Finely-chopped fresh basil |
| 1 tablespoon | 15ml | Finely-chopped drained sun-dried |
| Tomatoes in oil | ||
| 1 tablespoon | 15ml | Finely-chopped parsley |
| 1 tablespoon | 15ml | Minced or pressed garlic |
| 1 tablespoon | 15ml | Finely-minced Kalamata olives - (optional) |
| 2 teaspoons | 10ml | Finely-chopped capers |
| 1 teaspoon | 5ml | Balsamic vinegar - (optional) |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Dried red pepper flakes |
| 1 | Freshly-ground black pepper |
Mix all ingredients. Store covered in the refrigerator for up to 2 weeks. (The oil will become opaque in the cold of the refrigerator, but will become clear again at room temperature.)
This recipe yields about 1 1/2 cups.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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