| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 14g | 2g | 1g |
| sugars | fibre | protein | salt |
| 0g | 0.5g | 0.5g | 0g |
The first time I prepared Brazilian Pepper Infused Olive Oil, I knew it was going to become a staple in my kitchen. Just the vibrant colors and aromatic blend of ingredients made me feel like I was indulging in a real culinary adventure. Growing up in Texas, my culinary style has always leaned heavily on bold, punchy flavors, and this oil fits right into that ethos. The addition of Brazilian peppercorns adds an exotic flair that’s both intriguing and delightful, transforming basic olive oil into something truly special.
### Why It Stands Out
This Brazilian Pepper Infused Olive Oil isn’t just versatile; it’s a sensory experience. The zesty hint of lemon and the earthy tones of rosemary, combined with the warmth of crushed red pepper flakes, create a harmonious infusion that elevates everything from salads to grilled meats. Plus, it doubles as a delightful dipping oil for fresh bread—a crowd-pleaser at any gathering.
What makes this oil truly unique, though, is the interplay between spicy and herbal notes. This blend draws inspiration from Mediterranean and Tex-Mex flavors, creating a bridge between two of my favorite culinary traditions. It reminds me of the way certain dishes, like chimichurri or gremolata, can add layers of complexity to even the simplest foods.
### Health Benefits
Aside from its incredible flavor profile, this recipe comes with a range of health benefits. Extra virgin olive oil is rich in monounsaturated fats, which are known to support heart health. Brazilian peppercorns bring antioxidants to the table, helping to fight inflammation. Garlic, well-renowned for its immune-boosting properties, pairs beautifully with the rosemary, known for its anti-inflammatory and digestive benefits. Adding fresh basil at the end introduces another layer of antioxidants and vitamins, making this a powerhouse addition to your diet.
### Perfect Pairings
So, where does this Brazilian Pepper Infused Olive Oil shine? I love drizzling it over roasted vegetables, where it melds beautifully with the natural caramelization. It’s a fantastic finishing touch for grilled fish, amplifying those rich, smoky flavors. But my absolute favorite is to use it as a marinade for chicken—just let the flavors meld overnight, and you’ll have a meal that’s bursting with complexity and depth.
If you enjoy this recipe, you might also appreciate trying it with other peppercorn varieties or fresh herb combinations. It’s a versatile base that welcomes experimentation, similar to how one might approach making a personalized vinaigrette.
Ultimately, the joy of Brazilian Pepper Infused Olive Oil is in its rich tapestry of flavors and its ability to instantly elevate any dish it graces. Give it a try, and I promise your palette won’t be disappointed.
What You’ll Need
- 1 cup extra virgin olive oil
- 2 tablespoons Brazilian peppercorns
- Zest of 1 lemon
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary
- 1/2 teaspoon crushed red pepper flakes (optional for extra heat)
- 1/4 cup fresh basil leaves, torn
Method
Step One
Heat the extra virgin olive oil in a small saucepan over low heat.
Step Two
Add the Brazilian peppercorns, lemon zest, smashed garlic cloves, and fresh rosemary sprig to the warm oil.
Step Three
If you prefer extra heat, add the crushed red pepper flakes at this stage.
Step Four
Allow the oil to warm slowly for about 20-30 minutes. Ensure the oil is warm, not hot, to avoid burning the ingredients.
Step Five
Remove the saucepan from heat and let the mixture cool to room temperature.
Step Six
Add the torn basil leaves to the cooled oil mixture.
Step Seven
Strain the oil through a fine mesh sieve or cheesecloth into a clean, dry bottle or jar, discarding the solids.
Step Eight
Store the Brazilian Pepper Infused Olive Oil in a cool, dark place and use within one month for best flavor.
