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Sunday, September 16, 2007

Spicy Olive Oil

Forgive me for neglecting this recipe back when I made the Spanish Tapenade. This should always be in you pantry. You'll get addicted to it fast! This recipe comes from Peter Reinhart's cookbook, "American Pie." It's a fantastic book about making all kinds of pizza and some recipes for flavorings and toppings of those pizzas. Peter traveled around the world eating pizza for this research, but most of the time he teaches baking at Johnson & Wales University. I make it sound like I know the guy, but I've never met him. I hope to some day. Click here to visit his site

Spicy Olive Oil

1 cup Olive Oil
4 t red chili pepper flakes
4 t sweet or smoked paprika (See inset photo for brand I use)
1 large clove garlic, peeled
1/4 t salt (optional)

Place oil, chili flakes, paprika and garlic in a small sauce pan and bring to a boil over medium heat. It won't bubble like boiled water, but the pepper and garlic will appear to be deep frying. Reduce the heat to low and simmer gently for 10 minutes.
Remove from heat and let cool for 30 minutes. Strain oil through a paper towel lined funnel into a jar and let oil cool completely. Cover and store in refrigerator for up to two weeks. Bingo, you're good to go. And look at that beautiful color.

The oil is almost as red as the can of smoked paprika!

Notes: I store this in my pantry for weeks if not months without any flavor issues.

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