Various Spiced Oils
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
5323
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,323 cal. | (253 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 600 g | (517 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 71.9 mg | (599 %) | ||
| Vitamin K | 330.8 μg | (551 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 96 mg | (2 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 86.3 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 3 sprigs rosemary
- 6 sprigs thyme
- 5 fresh bay leaves
- 4 fresh garlic cloves
- 10 chili peppers (depending on the desired degree of heat)
- 2 liters olive oil
Preparation steps
1.
Rinse the rosemary and the thyme briefly and pat dry. Place the rosemary with bay leaves in a prepared bottle (about 1 liter) (approximately 32 ounces). Peel the garlic cloves and cut in half. Place together with the thyme in another bottle (about 0.7 liters) (approximately 24 ounces).
2.
Blanch the chile peppers in boiling water. Drain, pat dry and halve lengthwise. Place in a third bottle (about 0.5 liters) (approximately 16 ounces). Fill each with the oil, so that all the ingredients are completely covered.
3.
Seal the bottles tightly and store in a cool, dark place for at least 2 weeks. Then pour through a sieve into another bottle. Thus, the oils are ready for use.
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