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Italian Pantry: AOP – Aglio, Olio e Peperoncino

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  • Author: Kathy Bechtel
  • Total Time: 35 minutes


Salsa di AOP – Garlic, Oil, and Peppers. A versatile sauce from Italy, use on pasta, grilled meats and vegetables.


  • 3/4 cups (0.2 l) extra virgin olive oil
  • 8 cloves of garlic, thinly sliced
  • 910 dried medium to large chili peppers, soaked in warm water for 30 minutes to rehydrate, seeds removed
  • Kosher salt


  1. Place the olive oil in a saute pan, and heat over medium heat. Add the sliced garlic and cook until they are just starting to brown. You want the flavor of the garlic in the oil, but you don’t want it too cook too long, or the garlic will become bitter. Remove from the heat.
  2. Place the chili peppers in the bowl of a food processor. Add the oil and garlic. Puree until quite smooth, 1-2 minutes or so. Season with salt. Serve immediately, and place the remainder in a sealed container, topped with a thin layer of olive oil. Store in the refrigerator, it should keep for at least 10 days.
  • Prep Time: 30 mins
  • Cook Time: 5 mins
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