This oil is made with Casa Rinaldi’s classic extra virgin olive oil, and steeped with peperoncino. It also contains whole dried chilies, making it sharp, hot, and very spicy.
This will definitely add a unique twist to your sauces, and other dishes.
Casa Rinaldi Extra Virgin Olive Oil with Hot Pepper is such a versatile ingredient, that it works with just about anything. Drizzle it on your salads, or your fried eggs. Add it as base for savory sauces, or use it to marinade your steaks and pork chops.
Another way is to make the classic Aglio, Olio e Peperoncino, an easy, incredibly flavorful pasta. Simply cook a good portion of the oil with garlic on a deep pan at medium-high heat. Add some parsley, and pasta water, crank up the heat, and cook until water is reduced by half. Add in your cooked pasta, and toss with the oil. Season with a little salt, and serve.
Vegetable oil infused with chili peppers doesn’t exist in only one area of the world. Much like alcohol, bread, and knives, most cultures have their version.
Although most commonly used in East and Southeast Asian cuisine, chili oil can also be found to be popular in places like Turkey and Portugal. The Casa Rinaldi oil is, of course, the Italian version, which originated in Calabria. It uses olive oil as its base, and peperoncino (which is popular in Calabria) as infusion.
Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that’s away from the oven. The best temperature for storing oil is from 13 to 21°C.