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
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.