Let’s try this again. I apologize if you’ve already seen this post, it somehow deleted itself… I swear I touched nothing! If you haven’t seen it, well… enjoy! Or, enjoy it a second time!
I have been putting off making infused oil for waaaaaay too long. It all started about six or seven months ago when the boyfriend and I still lived in Seattle and ventured into a pizza parlor we’d never visited, which is crazy cause I was pretty convinced we’d been to every single one. Cornuto is the place (located in Phinney Ridge if you’re ever in the area) and it is wonderful. Instead of red pepper flakes, they make their own red pepper flake oil that you drizzle over your pizza, and it was uh-mazing. After leaving Cornuto, I needed to have that oil in my life, and figured it wouldn’t be too hard to make. And six months later, I was right! It’s incredibly easy! And thus begins the period of my life where I infuse oil with everything I can get my hands on.
Well, this is it really. Just oil and red pepper flakes becoming one with each other.
Ta-da! So pretty too. Use this oil on pizza, pasta, olives, eggs, as a dip for bread, or anything you want.
- 1 cup olive oil (vegetable or coconut oil would work too)
- 2 to 2 1/2 teaspoons red pepper flakes
Combine oil and pepper flakes in a saucepan. Cook over low-heat for about 5 to 7 minutes, stirring occasionally. You do not want the oil to smoke or to burn the pepper flakes, so be sure it’s on a low temperature. Take off heat and let sit for about two hours. Store in a clean jar or bottle in the refrigerator for up to a month. I had an 8 ounce (or maybe 8.5 ounce) bottle of olive oil that I just poured (carefully and then immediately knocking it over after I was done) the pepper oil back into. Enjoy!