On our trip to Italy earlier this year, we discovered that every time we would ask for red pepper, we would receive olive oil infused with chiles. And it was delicious.
So, almost immediately upon return, Marc and I decided to try making this ourselves. It turns out that the recipe is pretty simple (2 ingredients) and relatively easy to make.
You can add it to pretty much any dish for a little extra heat. It also pairs perfectly with balsamic vinegar for a slightly spicier salad. If it’s any indicator of how good it is, we are already near the end of our second bottle of this stuff.
Ready to spice things up?
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine ingredients in a small saucepan
Cook on low heat for about 5 minutes, until a thermometer inserted into the oil registers 180 degrees
Cool to room temperature for about 2 hours
Pour the oil and pepper flakes to a bottle (we always just put it back in the original olive oil bottle)