The mild heat of this oil contrasts nicely with the sweet grapes in our flatbread.

Kathryn Conrad
Recipe by Cooking Light September 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 2 teaspoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all of the ingredients in a small, heavy saucepan. Cook mixture over medium-low heat until the thermometer registers 180°. Reduce heat to low, and cook for 20 minutes (do not allow the temperature to rise above 200°). Cool mixture to room temperature. Drain the oil mixture through a sieve into a bowl, and discard solids.

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Nutrition Facts

80 calories; fat 9g; saturated fat 1.2g; mono fat 6.6g; poly fat 0.8g.
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