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Total Reviews: 23
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By SnohomishCowboy
USA
on August 14, 2011
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So, who does not like freshly infused olive oil? Show of hands. I thought not.
By jennifer_12678851
St Paul, 42
on February 23, 2010
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This was heavenly with bread or to use for many other recipes. Thank you Giada!
By romajetaime_125...
Eden Prairie, 63
on January 10, 2010
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This is a great substitute for plain jane olive oil
By suga_lova2003_8...
los angeles, CA
on August 15, 2009
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here is my chili recipe it has garlic and onion. Its so good go to this website to check it out.
http://www.ehow.com/how_5221798_make-oily-red-chili-salsa.html
By alex.juergensen...
Eden Prairie, MN
on May 13, 2008
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I love to use this for anything requiring olive oil. It adds a great spicy flavor to any dish.
By Chef #1210699
Lincolnton, NC
on June 30, 2007
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but don't breath deep!!!! love this oil with rachael rays chimichongas!!!
By jennytruax_7410327
Enid, OK
on March 15, 2007
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Love the stuff! Cook everything in it now! Mmmmm...........
By aquinos_412665
Jackson, NJ
on October 02, 2006
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I like the idea of making the chili oil ahead. For my own taste, I decreased the dried red pepper flakes. I used the chili oil with broccoli rabe. Just sauted 3 cloves of garlic in the oil then added the rabe. I also sauted tilapia in the oil. thanks for the recipe.
E. Aquino
Jackson NJ
By dehs1977_2381173
Hollywood, CA
on September 19, 2006
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. . . and super versatile! This was so easy to make, and like others here, I poured it back into the olive oil bottle for easy storage and use. It'll be a great base for salad dressing, can be brushed over shrimp or chicken before cooking, and best of all will be used again for one of the easiest, quickest, most delicious pasta dishes ever! In addition, it'll make a wonderful gift at holiday time - perfect for our "foodie friends." Regarding the quality of ingredients - like any other simple dish, the quality of the end product depends entirely on the quality of the "raw" products, so buy wisely. Get the best olive oil you can afford. For the red pepper flakes, I "make" my own by growing the chilis, drying them, and grinding them in my food processor. If you don't have the space to grow your own, buy them fresh at a farmers' market, string them up to dry, grind, and store in the refrigerator. They keep almost indefinitely. Viola!
By tiggress007_5376066
San Diego, CA
on April 17, 2006
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This is such an easy way of infusing spice into dishes! I am always amazed at how elegant, tasty and easy recipes Giada provides for her viewers!