Provencal pizza oil

Yield: 2 Servings

Measure Ingredient
\N \N Stephen Ceideburg
2 cups Good olive oil
1 tablespoon Black peppercorns
3 \N Fresh bay leaves
3 \N Dry chiles (i.e. japones), including seeds
3 \N Branches fresh thyme

Bottles of olive oil containing red chiles, black pepper- corns and the wild herbs of the region sit on the table of every pizzeria in Provence. When the thin crusted pizzas come hot to the table, the first thing to do is sprinkle the hot pepper oil on them.

Pour the olive oil into a clean, dry wine bottle, then add remaining ingredients. Cut ¼-inch deep, V-shaped channel the length of a wine cork and use it to cork the bottle.

Let stand in a cool, dark place for 2 to 3 weeks to let the oil become infused with the flavors. Stored in a cool, dark place the oil will keep several months.

Uses: This is wonderful sprinkled on almost any pizza, from traditional ones such as quatre fromage or nouveau types such as goat cheese with scallops.

Makes 2 cups.

PER TABLESPOON: 120 calories, 0 g protein, 0 g carbohydrate, 14 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91.

Posted by Stephen Ceideburg

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