Chill Pepper Infused Olive Oil is easy to make, great to have around and makes a great gift. This recipe can also be considered a starting point for any type of herb infused olive oil. Here I show infused oil with dried Chili peppers along with fresh rosemary. This oil can upgrade many dishes. Use it to drizzle on greens or enhance a ravioli presentation.

Making this oil is straightforward, but there are some major concerns in technique and ingredients to consider. These concerns are listed under the notes below.

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Notes on Technique

Cleaning

Infused olive oils can keep for weeks if proper techniques are followed, starting with a sterilized bottle. Simply boil the bottle in boiling water for a few minutes, remove carefully and allow to completely dry before using.

Heat to proper Temperature

Heat the olive oil very gently. The temperature should not exceed 140°F (60°C).

Check before Using

Always check the olive oil before using. If the oil is cloudy and/or musty smelling — discard it.

Notes on Ingredients

Clean and dry all fresh ingredients before adding. Dried ingredients are preferred if you want to store the oils. Assume a 3 to 6 months shelf life is possible, if care is taken. Storing in refrigerator will also help extend life. And as a reminder, always check the oil before using.

Dried Chili Peppers

If you plan to store the oil for more than a day or two, use dried peppers. Fresh peppers frequently add contaminants.

Rosemary

Fresh rosemary is not as likely be problem. And frankly, fresh rosemary looks great in the bottle. As always, clean and dry well. Expect the shelf life to be shorter and store in the refrigerator.

Chili Infused Olive Oil

Easy to make, great to have around

Ingredients

1 cup olive oil
2 to 3 dried chili peppers
1 or 2 stalks of fresh rosemary or dried (optional)

Instructions

Sterilize bottles by soaking them in boiling water, removing carefully and drying completely.
Combine ingredients in a saucepan over low heat. Gently warm mixture just short of bubbling (if using a thermometer, warm to 140°F (60°C)). Continue to cook until oil is very fragrant, another minute or two.
Cool completely and then use a funnel to pour oil into the sterilized storage bottle. Refrigerate and use within a month or so.

Notes

Please read all accompanying discussion of fresh and dried herbs and peppers and storage information.

Chili Pepper Infused Olive Oil