Ingredients
- 2 cups extra virgin olive oil
- 1 tsp whole black peppercorns
- 1 tsp pink peppercorns (optional)
- 1–2 dried chili peppers (optional)
- 1 clean, sterilized glass bottle
Instructions
- Gently warm the olive oil over low heat (do not let it boil).
- Add the peppercorns and dried chilies.
- Simmer on very low heat for 5–10 minutes.
- Remove from the heat and let it cool completely.
- Transfer the oil and spices to a sterilized bottle.
- Store in a cool, dark place and use within a month for the best quality.
This infused oil is excellent for drizzling over salads, roasted vegetables, grilled meats, or bread.
If the social media post is referring to a specific medicinal oil recipe that’s supposed to lower uric acid or treat arthritis, I can also explain why those claims are unsupported and discuss what evidence-based treatments are recommended for those conditions.
