Spicy Olive Oil, Italian Style
This Spicy Olive Oil is a perfect addition to pasta dishes and pizzas, infusing them with a deliciously aromatic and spicy kick. In many pizzerias across France and Italy, spicy olive oil is offered to customers to customize their pizza experience. It not only adds heat but also enhances the crust’s texture, making it a must-have condiment for pizza lovers.
Servings: 48
Calories: 120kcal
Ingredients
Yield: 1 cup of spicy olive oil
- 2 medium rosemary sprigs
- 1 cup olive oil, extra virgin
- 1 dry red chili
- 0.25 teaspoon chili flakes
- 0.5 teaspoon coriander seeds
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon dry thyme
- 0.5 teaspoon dry oregano
- 0.5 teaspoon juniper berries
- 0.5 teaspoon whole black peppercorns
- 0.5 teaspoon dry marjoram
Instructions
- Place all of the ingredients in a small saucepan, and bring to a boil for one minute. Remove from heat; let stand and cool. Pour into a bottle. Allow to infuse at least a day at room temperature, and then refrigerate.
Video
Notes
You may use the oil with your favorite pasta or like in Italy drizzled over your pizza!
Cooking Tips for the Perfect Spicy Olive Oil, Italian Style:
- Use on Pizzas and Pastas: Drizzle over your pizza crust for a spicy kick or toss with pasta for an extra layer of flavor.
- Infusion Time: The longer you allow the spices to infuse, the more intense the flavor will become. Make the oil ahead of time (at least 24 hours) for a stronger, more robust infusion.
- Customize the Heat: Adjust the amount of chili flakes and red chili to your preferred spice level. Start with a small amount, and you can always add more to taste.
- Storage: Store the oil in an airtight bottle or jar and refrigerate it. Use within 2-3 weeks for the best flavor. Keep it sealed to prevent oxidation and preserve its potency.
- Use for Dipping: It also works great as a dipping sauce for bread or drizzled over roasted vegetables.
- Flavor Variations: Feel free to experiment by adding other herbs and spices such as garlic (though you may prefer not to use garlic for safety reasons), basil, or thyme to alter the flavor profile.
- Infuse with Fresh Ingredients: Try adding a sprig of fresh rosemary or thyme for a more pronounced herbaceous flavor.
Food Safety:
- No Garlic: Avoid using garlic in the oil infusion to prevent the risk of botulism, a rare but serious form of food poisoning. Garlic, when infused in oil at room temperature, can create an environment where botulism spores can grow. For safe use, opt for dried garlic or skip garlic altogether.
- Storage: Always refrigerate the oil after making it, as room temperature can increase the risk of bacterial growth, particularly when using fresh ingredients like herbs and spices.
- Use Clean Equipment: Make sure all your utensils, jars, and bottles are sterilized before use to prevent contamination and prolong the shelf life of your infused olive oil.
- Use within a Few Weeks: Infused oils should be used within a couple of weeks for optimal flavor and safety. Discard if the oil develops any off smells or cloudiness, which can indicate spoilage.
By following these tips, you’ll enjoy your Spicy Olive Oil with enhanced flavors and peace of mind!
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