1 cup olive oil
1 pound red bell pepper
1/2 thin onion
2 cloves garlic cloves crushed
2 tablespoons dried oregano
2 tablespoons saffron
2 teaspoons orange juice
2 tablespoons tomato paste
1 teaspoon fresh rosemary
1/3 teaspoon dried thyme
1 tablespoon fresh basil
Heat olive oil in a small saucepan over high heat. Sprinkle red pepper in pan drippings until well coated. Keep pepper juice warm with wire whisk.
Stir bell pepper, onion, pepper, oregano, almond extract and basil into oil mixture. Bring mixture to a temperature of 375 degrees F (190 degrees C). Mix in oregano, salt, pepper, garlic, olive oil