Spicy Extra Virgin Olive Oil

Name: Spicy Extra Virgin Olive Oil
Total time: 5940 s
Yield: 35 servings
Cuisine: American
Ingredients: 1 gallon olive oil, extra virgin; 1 Fresh Spicy Peppers, your choice. I use Calabraise Hot peppers; 3/4 cup Apple cider vinegar; 1 Wide-Mouthed gallon container

DanielAndRebecca @cook_2787541

We use the peppers rendered to make a delicious gourmet hot sauce called Sgt. Pepper www.semperfryllc.com

DanielAndRebecca @cook_2787541

We use the peppers rendered to make a delicious gourmet hot sauce called Sgt. Pepper www.semperfryllc.com

Saved

Ingredients

1 hour 39 mins

35 servings

1 gallonolive oil, extra virgin
1Fresh Spicy Peppers, your choice. I use Calabraise Hot peppers
3/4 cupApple cider vinegar
1Wide-Mouthed gallon container

Saved

Steps

1 hour 39 mins

1

In a freshly cleaned, dried One gallon glass or non-BPA plastic container, add 1/2 gallon of extra virgin olive oil
2

Add a very significant amount of clean peppers to the oil.
3

You may wish to fork-stab peppers or score them to expedite capsaicin release into the oil
4

Begin trial using cayenne and/or Fresno peppers if you do not have Calabraise Hot Peppers. Both age nicely and give the oil a delicious flavor
5

Top off the oil leaving just a little room on top.
6

Add a couple splashes of Apple cider vinegar on the very top layer of the oil before capping. This helps prevent any unwanted growth.
7

Once Apple cider vinegar is in place, be careful not to shake it up, or tilt the container
8

To further prevent any unwanted visitors, make sure all peppers are fully submerged in the oil
9

Let pepper oil age anywhere from 3 weeks to 2 months depending on your taste and the thickness of the pepper flesh.
10

At the end of the aging process you will have your Spicy Pepper Oil, and delicious, oil cured peppers you may then use in sauces and other dishes.