Recipe Spicy olive oil

1. Wash the red peppers, then cut them in half and seed them. Peel the garlic cloves and cut them into 5 mm thick slices.
2. Arrange the peppers, garlic, rosemary and oregano on the sets of your dehydrator.
3. Dry the ingredients by referring to the indications below.
4. When the peppers are dry, enter them into a 1-liter bottle or jar, add the garlic, rosemary and oregano, then pour the olive oil and close tightly.
5. Leave to macerate 24 hours before use.

Drying frame

Pepper / garlic / rosemary / oregano: 55 ° C for 6 p.m.

Tip: This flavored oil will be perfect on a bed of tomatoes and a burrata.
Tip: Olive oil keeps sheltered from light and heat for 6 months.

Find our full repository table here, times are indicated for the use of a dehydrator Le Parfait.