ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Three-Pepper Dipping Oil

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
Yield 12 servings (serving size: 2 teaspoons)
The mild heat of this oil contrasts nicely with the sweet grapes in our flatbread.


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

Nutrition Information

  • calories 80
  • fat 9 g
  • satfat 1.2 g
  • monofat 6.6 g
  • polyfat 0.8 g

How to Make It

  1. 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.