Three-Pepper Dipping Oil

The mild heat of this oil contrasts nicely with the sweet grapes in our flatbread.

Yield: 12 servings (serving size: 2 teaspoons)

Ingredients

• 1/2  cup  olive oil
• 1  pepperoncini pepper, halved lengthwise
• 1  whole dried hot red chile, crushed
• 2  whole black peppercorns

Preparation

Combine all of the ingredients in a small, heavy saucepan. Cook mixture over medium-low heat until the thermometer registers 180°. Reduce heat to low, and cook for 20 minutes (do not allow the temperature to rise above 200°). Cool mixture to room temperature. Drain the oil mixture through a sieve into a bowl, and discard solids.

Nutritional Information

Calories:

80 (100% from fat)

Fat:

9g (sat 1.2g,mono 6.6g,poly 0.8g)

Protein:

0.0g

Carbohydrate:

0.0g

Fiber:

0.0g

Cholesterol:

0.0mg

Iron:

0.0mg

Sodium:

0.0mg

Calcium:

0.0mg