For some time now, I have been getting low on my homemade chilli oil which I add to a cooked pizza, to 'spice it up' a bit. It's about time I made some more, as I do enjoy it. Making the pizza oil is very simple. I cut open a number of hot dried chillies, to allow the oil easy access to the chilli interior. The seeds are removed and discarded and the chillies are placed in a glass container and topped up with extra virgin olive oil (Felippo Berio). I lost count of the number of chillies I used, but estimate it to be about 50. It should be left for at least a week for the chilli heat to infuse into the oil. The resulting chilli oil is incendiary hot and should be used sparingly. Or maybe not.
The glass container is made from Spanish recycled glass, manufactured by La Mediterranea, and is known as 17009, ALCUZA PEQUEÑA. It is available in 3 sizes and this is the medium size. I first saw these for sale in a supermarket in San Jose, Ibiza and didn't buy one and regretted it afterwards. Not long after, I saw them again for sale at, of all places, one of the stalls at the Bristol Harbour Festival. This time I bought four, two medium and two small. They are perfect for oil and balsamic vinegar.
