Hot chilli oil (olio di peperoncino)
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- 450 ml (3/4 pint) Extra virgin olive oil (medium quality)
- 20 grams (3/4 oz) Crushed dry chilli (possibly from Italy) Alternatively, use only 30 g (1 ounce) of crushed dry chilli (chilli flakes).
- 10 grams (1/3 oz) Whole dry chilli (possibly from Italy) You can choose to vary these quantities depending on how hot and spicy you like your food.
- Take a small glass bottle, big enough to contain about 450 ml (1 7/8 cups) olive oil. Prepare the chilli in the quantity described.
- Put the chilli into the bottle, forming two layers as shown in the picture.
- Fill the bottle with olive oil until nearly the top. Leave about 5 cm (approx. 2") between the oil and the cork.
- When the bottle is closed, shake it. 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 slighlty reddish colour. It could take two or three months to achieve the desirable hotness. Unless you finish the bottle in a month, because you eat pizza every day, the oil can be kept in the bottle for several months (I usually keep it for 8-10 months).