This spicy salad oil recipe has been a favorite for a long time. It’s simple to make and adds a wonderful aromatic flavor to your dishes. Made with fresh herbs and spices, this oil is perfect for salads, marinades, or as a finishing touch to many meals.
1 bunch fresh dill
1 hot red chili pepper
1 tablespoon dried rosemary
1 tablespoon thyme
1 tablespoon curry powder
1 tablespoon paprika (sweet or smoked)
1 quart (4 cups) oil (mild olive oil or quality sunflower oil recommended)
Wash and dry the dill, then chop it finely. Wash the chili pepper, remove the seeds, and chop it. Mix the dill, chili, rosemary, thyme, curry powder, and paprika together. Place the mixture into a bottle or jar with a wide opening and pour the oil over it. Close tightly and shake well.
Oil made with aromatic herbs should not have a strong overpowering flavor. Mild olive oil or quality sunflower oil works best for this. Always place the herbs and spices at the bottom of the bottle first, then pour the oil over them. Cover the bottle with paper or cheesecloth. Store in a moderately warm place, not too hot. Shake the bottle once a day or stir gently with a wooden spoon. After two weeks, strain the oil and press the herbs to release all the juice. Taste the oil and if the aroma is not strong enough, add fresh herbs and repeat the process. Finally, pour the oil into clean bottles and seal tightly.
Herbs commonly used to make flavored oil include thyme, marjoram, rosemary, anise, savory, and especially basil, whose scent fades when dried but stays well in the oil.
