Three-Pepper Dipping Oil

Three-Pepper Dipping Oil Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
The mild heat of this oil contrasts nicely with the sweet grapes in our flatbread.


12 servings (serving size: 2 teaspoons)

Recipe from

Cooking Light

Nutritional Information

Calories 80
Fat 9 g
Satfat 1.2 g
Monofat 6.6 g
Polyfat 0.8 g


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


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.

Kathryn Conrad,

Cooking Light

September 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note