1 teacupful extra virgin olive oil
4 sun-dried tomatoes, diced
2 small hot peppers
1 sprig oreganol or thyme
tiny pinch of salt
Mix all the ingredients and leave for at least 24 hours.
Then apportion the mixture as it is into two little bowls and serve.
If you like you can make other combinations, flavouring the olive oil with cloves of garlic, bay leaf, green pepper, black pepper, a little coriander or rosemary, or whatever else you like.
Just be careful about two things. The olive oil must be extra virgin and don’t overdo the pepper, so that your guests can enjoy the rest of the food.
