My Pili Pili has been sitting in the pantry for a little over a week; it may be ready for a test drive on some eggplant pizza soon.
I used this recipe for the spicy herb oil on the New York Times site. The bottle is more full of herbs and peppers than I expected, but, other than that, it looks exactly as I remember seeing on restaurant tables in the South of France.
It was sitting on the windowsill in the kitchen, back-lit by the afternoon soon when I took this photo, so you can see the Rosemary, Thyme, Chilies, Bay Leaves, Oregano and Fennel seeds.
It looks right, but how will it taste? Here's hoping it was worth the wait.