Olio Piccante, Smoked

This spicy oil, adapted from our Cook the Book Club pick Italian Grill, is terrific drizzled over grilled veggies or fish, pasta dishes, flatbreads and pizzas. We used one of our favorite ingredients, smoked paprika, to add flavor and nuance to our new kitchen staple.

Makes about 1 1/2 cups.

2 c. good olive oil
5 jalapeno peppers, deseeded and coarsely chopped
1/3 c. hot red pepper flakes
1 Tbls. smoked sweet paprika

In a small saucepan, combine all the above ingredients and bring just to a simmer over medium heat.

Remove from heat and pour into a heatproof bowl to let cool. Cover and refrigerate for at least 8 hours, or overnight.

Strain oil and keep refrigerated until you are ready to use. It can last up to ten days in a tightly sealed jar in the fridge.