Three-Pepper Dipping Oil

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

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

Yield: 12 servings (serving size: 2 teaspoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Fat: 9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 0.8g


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


  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.
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