Chili Olive Oil
Prep time
Total time
Infuse some olive oil with hot chili peppers and you’ve a knock-out, tasty condiment to pep up salads and just about anything else in fact. Amounts for batches of 250ml oil, but double if need be to fill your size of jar.
Recipe type: Preserves
Cuisine: Italian
Serves: 250 ml
  • 250ml regular olive oil
  • 6 chilis, red or green
  • black peppercorns (optional)
  • jam jars with lids – washed in hot water thoroughly (no need to sterilise)
  1. Wash and pat dry the chilis. Score them lengthways with the point of a sharp paring knife.
  2. Place chilis in the jar, pour in the oil to cover. Seal on lid.
  3. Leave chilis to infuse for 2-3 weeks then remove and discard (or use immediately if you happen to be cooking something that needs them).
  4. For a double whammy of heat, I added whole black peppercorns but you can leave out or add herbs like bay or rosemary as well if you like, particularly if giving as gifts – put fewer chilis if adding other ingredients.
Recipe by The Red Bistro at