Infused Olive Oil
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
7971
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 7,971 cal. | (380 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 900 g | (776 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 107.5 mg | (896 %) | ||
| Vitamin K | 495.4 μg | (826 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 80 mg | (2 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 129.5 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 3 liters olive oil (extra virgin)
- 5 Red chili peppers
- 1 tsp green peppercorns
- ½ lemon
- 2 sprigs rosemary
- 3 garlic cloves
- 2 sprigs Sage
Preparation steps
1.
Prepare three 1 liter bottles with air tight lids.
For the chile oil, carefully handling hot peppers, pierce with a fork several times and place in bottle. Pour in peppercorns.
2.
For the lemon oil, cut the lemon in slices. Place in bottle with rosemary sprigs and peeled garlic cloves.
3.
For the herb oil, place sage in bottle.
4.
Fill each bottle with oil. Seal and store in a cool, dark place for at least one week before using.
