For a year in college I studied art in Italy’s culinary capital, Bologna. I lived with 4 Italian girls who made endless variations of pasta and always had homemade chili oil on hand. It’s basically just olive oil and red pepper flakes- you can add whole dried peppers to the bottle if you have them (my parents grew and strung these for me last summer). Most restaurants in Bologna had some sort of spicy oil available as well and I grew to really love the stuff! It’s easy to make and makes almost everything better, especially cheese pizza. Do watch out though as it gets spicier over time! If it becomes too spicy, you can dilute it with more oil.
By Erin Gleeson for The Forest Feast
