Title: Provencal pizza oil
 Categories: Sauces
      Yield: 2 Servings
 
           Stephen Ceideburg
      2 c  Good olive oil
      1 tb Black peppercorns
      3    Fresh bay leaves
      3    Dry chiles (i.e. japones),
           -including seeds
      3    Branches fresh thyme
 
  Bottles of olive oil containing red chiles, black pepper- corns and
  the wild herbs of the region sit on the table of every pizzeria in
  Provence. When the thin crusted pizzas come hot to the table, the
  first thing to do is sprinkle the hot pepper oil on them.
  
  Pour the olive oil into a clean, dry wine bottle, then add remaining
  ingredients. Cut 1/4-inch deep, V-shaped channel the length of a wine
  cork and use it to cork the bottle.
  
  Let stand in a cool, dark place for 2 to 3 weeks to let the oil become
  infused with the flavors. Stored in a cool, dark place the oil will
  keep several months.
  
  Uses: This is wonderful sprinkled on almost any pizza, from
  traditional ones such as quatre fromage or nouveau types such as goat
  cheese with scallops.
  
  Makes 2 cups.
  
  PER TABLESPOON: 120 calories, 0 g protein, 0 g carbohydrate, 14 g
  fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber.
  
  From an article by Georgeanne Brennan in The San Francisco Chronicle,
  9/4/91.
  
  Posted by Stephen Ceideburg