Chill Pepper Infused Olive Oil is easy to make, convenient to have around, if stored correctly. This recipe can also be considered a starting point for types 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.
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Making the oil is straightforward, but there are some important considerations in technique and ingredients to consider. The general considerations include: the heating of the oil; whether dried or fresh herbs are used; and a recommendation for acidifying the fresh herbs.
The following wades through the recommendations and the limitations to the recommendations.
Practical Considerations
Shelf life
If starting with well-sourced, clean fresh herbs or commercially dried herbs, you can use the infused oils in a day or two provided you follow storage recommendations. Beyond that, review the guidance below.
Cleaning
Infused olive oils can be kept if proper techniques are followed, starting with a sanitized bottle. Simply boil the bottle in boiling water for 10 minutes, remove carefully and allow it to completely dry before using.
Fresh herbs should be washed and completely dried.
Sources
University of Idaho: Academic study with details on a specific set of fresh herbs and the acidifying approach. It reports heating the oil to 140°F (60°C) for sensory reasons.
Penn State University: Extension service presents the Idaho study to be more easily understood for home use.
University of Maine: Extension service recommends dried herbs as the best method for home use. The approach allows for storage up to three months. Recommends 180°F (82°C) for heating oil.
General Recommendations
It is difficult to provide recommendations for infused oils that cover all conditions. As with many aspects of home cooking, evaluation of risk and your intended consumers must be considered.
Fresh Ingredients
If using fresh ingredients, follow acidifying recommendations and store in the refrigerator for freshness and safety. If not following the acidifying techniques, use the oil the same day, or freeze.
Dried Ingredients
Read the Maine recommendations and store for up to 3 months.
Oil temperature
Heat the olive oil very gently. The temperature should be heated to 180 °F (82°C) as recommended by Maine for dried ingredients intended for longer shelf life.
Idaho (and repeated by Penn State) recommends 140°F (60°C) for fresh ingredients. This recommendation is based on flavor not safety.
Check before using
Always check the olive oil before using. If the oil smells musty — discard it. However, be aware this smell test is for rancid oil, not all possible contaminants.
Storage
Maine suggests that oils made with dried herbs can be kept in a cool, dark place for up to three months. Fresh herb oils should be refrigerated. The shelf life of oils may be extended by freezing.
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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
This approach is the simplest and intented for almost immediate use. If longer shelf life is needed, see full recipe discussion and references.
- Sterilize bottles by soaking them in boiling water for 10 minutes, 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 day, to at the most. Refrigerate, if not used immediately. Freeze, if intented for later use.
Notes
Please read all accompanying discussion of fresh and dried herbs and peppers and storage information.
Nutrition Information
Yield 38 Serving Size 1Amount Per Serving Calories 58Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Calculated Nutrition is estimated.
