Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
12 servings (serving size: 2 teaspoons)

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

How to Make It

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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