Roasted Pepper Dipping Oil

OMG I have become obsessed with dipping oils. This one in particular is a roasted pepper variety and its to die for. Its versatility is limitless and really brings all sorts of dishes together. I have drizzled this on rotisserie chicken, steak, vegetarian dishes, grilled veggies, and even pizza. Try it once and you will be a fan for life. 😊

Special tools: Molcajete or heavy duty mortar/pestle

**Keeps well for a week in a tight lid glass jar**


1 Small Orange Bell Pepper (or any other color you prefer)

2 Garlic Cloves

1 cup Italian parsley (only leaves)

5-6 Castelvetrano Olives(pitted/sliced)

Extra Virgin Olive oil

Kosher salt (to taste)

Red Pepper flakes (to taste)


1) Preheat oven on broil setting.

2) Cut the bell pepper in half (remove the seeds and place them on a baking sheet, drizzle a little olive oil and broil for 5-10 minutes. Keep an eye on it, you want it to cook and for the skin to char.

3) While the bell pepper is cooking, peel the garlics and mash it in the malcajete, then add the parsley leaves along with a little bit of salt to help break it down. Mash and grind until its relatively smooth and has broken down.

4)When the pepper has cooked, bring it out and place it in a bowl and cover the bowl. Let it steam a bit. After a few minuets, you can pull the charred skin off (I keep some of the char because it will add flavor to the sauce).

5)Finely chop the pepper, slice the olives and add it to the bowl, mix to combine. To finish it off, add enough oil to make a sauce consistency, season to taste and enjoy!

Bon Apetit!


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