CHILLI INFUSED OLIVE OIL

Drizzle this chilli-spiced olive oil over savoury bakes, pasta dishes, stir-fries and salads to add a little hint of heat.

Shop Cooks' Ingredients Chilli Infused Olive Oil

Combine Chilli Infused Oil with soy sauce to make a dip for dumplings.
Drizzle over a simple salad of juicy tomatoes and fresh basil leaves.
Glug over vegetables before roasting.
Notch up your fried eggs on toast.
Add a sizzle to mapo tofu.
Use to finish pasta dishes, such as prawn linguine cooked with garlic and chilli, or a simple spaghetti aglio e olio.
Contrast the sweetness of a mango salad with a spicy kick.
Drizzle over stone-baked pizzas before serving.
Use in place of regular olive oil next time you’re mixing up a marinade.

Chilli-infused slow-roast tomatoes

These spicy roasted tomatoes are brilliant spread over sourdough, eaten alongside cheese, or tossed through cooked pasta for a simple supper.

Halve plenty of tomatoes and place, cut-side up in a baking tray. Season with salt, black pepper and a little sugar, sprinkle over a few fennel seeds, add a few sprigs of thyme and some whole, peeled garlic cloves, and drizzle over some Chilli Infused Oil.
Roast in a low oven for 45 minutes–1 hour, or until the tomatoes become soft, jammy and a little bit gnarled around the edges. Remove from the oven, transfer the tomatoes and the oil to a jar, and keep in the fridge for up to 1 week.

Olio di peperoncino – aka chilli oil – is a popular table condiment in Italian restaurants, where it is used to dress everything from salads and pastas to pizzas and gnocchi. Its colour depends on how finely the chillies have been ground prior to infusing – the more they’ve been ground, the redder the oil will be.

chilli infused olive oil

Drizzle this chilli-spiced olive oil over savoury bakes, pasta dishes, stir-fries and salads to add a little hint of heat.

Shop Cooks' Ingredients Chilli Infused Olive Oil

WHAT DOES IT TASTE LIKE?

A rich olive oil with a warming, spicy aftertaste.

tips, tricks & hacks

Combine Chilli Infused Oil with soy sauce to make a dip for dumplings.
Drizzle over a simple salad of juicy tomatoes and fresh basil leaves.
Glug over vegetables before roasting.
Notch up your fried eggs on toast.
Add a sizzle to mapo tofu.
Use to finish pasta dishes, such as prawn linguine cooked with garlic and chilli, or a simple spaghetti aglio e olio.
Contrast the sweetness of a mango salad with a spicy kick.
Drizzle over stone-baked pizzas before serving.
Use in place of regular olive oil next time you’re mixing up a marinade.

easy meal idea

Chilli-infused slow-roast tomatoes

These spicy roasted tomatoes are brilliant spread over sourdough, eaten alongside cheese, or tossed through cooked pasta for a simple supper.

Halve plenty of tomatoes and place, cut-side up in a baking tray. Season with salt, black pepper and a little sugar, sprinkle over a few fennel seeds, add a few sprigs of thyme and some whole, peeled garlic cloves, and drizzle over some Chilli Infused Oil.
Roast in a low oven for 45 minutes–1 hour, or until the tomatoes become soft, jammy and a little bit gnarled around the edges. Remove from the oven, transfer the tomatoes and the oil to a jar, and keep in the fridge for up to 1 week.