Pizza Infused Oil a.k.a. Olio di peperoncino piccante

The first time I went in a pizzeria in the UK, I remember this chili oil to season my pizza. It was amazing and gave the pizza a spicy kick! In Italy they use what is called “olio di peperoncino piccante” (hot chili oil) and here I am giving you the recipe to prepare it for your home, to use anytime on your pizza, bruschetta or even spaghetti if you like.



Ingredients

• 450 ml (¾ pint) Extra virgin olive oil (medium quality)
• 4 tablespoon Crushed dry chili
• 20 - 30 Whole dry chilies
• teaspoon of sea salt
  
• teaspoon of dried rosemary
  
• a few peppercorns

Method

1. Stuff whole peppers into the preserving bottle. Drop in a teaspoon of dried rosemary, a teaspoon of sea salt, a and a few peppercorns. Pour olive oil into the bottle, filling until about an inch from the top.
   
   
2. Now, put the bottle in a dry, cool and dark place. Once a week give the bottle a shake and after a few weeks, the oil will change to slightly reddish color. It takes about a month to achieve the desirable hotness. Oil can be kept in the bottle for several months.
   
   
   

   Use an empty white wine bottle