Peppery Herby Olive Oil

Let’s catch summer in a bottle. If your garden is overflowing and your fridge is giving you the side-eye, it’s time to bottle summer’s sass with Peppery Herby Olive Oil. This isn’t just a condiment. This is oil with attitude. It starts with a big glass jar that seals tightly. Why? Because we’re not about that “botulism surprise” life.

Food safety first! Always use sterilized jars. Blanch your garlic if you’re worried. And store produce in oil in a cool, dark place. Then strain and refrigerate. We’re flavor hunters, not risk takers.

Start making this gorgeous Peppery Herby Olive Oil by layering sliced garlic cloves, peppercorns, and a riot of sweet and spicy peppers. Go ahead—toss in jalapeños, banana peppers, or even a renegade habanero if you’re feeling bold. Next come the herbs. Think rosemary, thyme, dill—basically, everything your neighbor’s herb garden is bragging about.

Choose your olive oil wisely

Now comes the star: olive oil. But not just any oil. To make excellent Peppery Herby Olive Oil, you need the good stuff. Choose cold-pressed extra virgin olive oil. Look for a harvest date (fresher is better), a dark glass bottle, and a flavor profile described as fruity, grassy, or—you guessed it—peppery.

Pour that liquid gold over your herby chaos until fully submerged. Then seal and store in a cool, dark place. Let this Peppery Herby Olive Oil hang out for at least two weeks, giving it time to turn magical. After that, strain the oil, discard the solids (yes, sadly, the peppers must go), and transfer the infused goodness into a sterilized bottle. Store it somewhere dark and mysterious, like a cupboard with secrets.

So what do you do with this gorgeousness? Drizzle it over grilled veggies. Use it to anoint your burrata. Swirl it through soups. Dip warm, crusty bread like you mean it. Or just sneak a spoonful straight from the bottle when no one’s looking. We won’t judge.

In short, this homemade elixir is the ultimate summer flex. Easy to make. Hard to share.

Print

Peppery Herby Olive Oil

Course Condiment

Cuisine Amercian

Keyword Flavored olive oil, Herb olive oil, Homemade flavored oil, peppery olive oil

Prep Time 25 minutes

Rest Time: 14 days

Servings 10 oz

Author Lora Wiley-Lennartz

Ingredients

• 4 garlic cloves
• 2 green chilies
• 4 red chilies
• 1/2 red bell pepper
• 1/2 red bell pepper
• 1/2 yellow sweet pepper
• 2 tablespoons chopped fresh rosemary
• 1/4 cup dill sprigs
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons peppercorns
• 10 oz extra virgin olive oil

Instructions

1. Peel the garlic cloves and slice them thinly.
2. Cut the green chilies into thin rings and the red ones into wide pieces. Leave the seeds.
3. Cut the bell peppers into strips, removing the seeds.
4. And add the garlic and peppercorns to the jar.
5. Add the peppers, then add the herbs on top.
6. Fill with olive oil, seal the jars tightly.
7. Stow in a a dark cool place.
8. Let steep for two weeks.
9. Strain the oil through a sieve, pour it into a sterilized bottle, and store in a cool place.

So, do you like this Peppery Herby Olive Oil? Then also check out some of these other delicious recipes:

CHEESY HERB BEEF STUFFED ACORN SQUASH

ARUGULA CREAM POTATO SALAD

ORANGE PEPPER CREAM CHICKEN

HERBY PUMPKIN FENNEL SOUP