OLIO PICANTE (Italian spiced oil, about 2 cups)


OLYMPUS DIGITAL CAMERA Condiments, oils, olio picante (Italian) 2

roasted chicken al diavolo for a recipe.

2 cups extra-virgin olive oil

8 jalapenos, seeded and cut into 1/8 inch dice

2 tablespoons hot red pepper flakes

1 tablespoon sweet pimenton (Spanish smoked paprika)

  1. In a medium saucepan the oil, jalapenos, red pepper flakes and pimenton and heat over medium heat until the oil reaches 175*. Remove from the heat and allow to stand overnight.
  1. Strain out the solids from the oil. The oil will keep for 3 weeks in a cool, dark place.


from Mario Batali, Molto Italiano





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s