Ollie’s Special Peri Peri Oil

With caramelised pieces of garlic, smoked paprika and bay leaves, this is a sauce to make and keep on-hand to give every dish a little lift!

Ingredients:

250ml neutral oil (such as canola or sunflower)
8 cloves garlic, sliced
4 bay leaves
2 Tbsp Aioli Red Chilli
2 tsp smoked paprika
2 tsp peri peri powder
2 tsp brown or white sugar
30 ml soy sauce
60 ml white wine vinegar
200 ml extra virgin olive oil

Method:

1. In a saucepan, combine the neutral oil, sliced garlic, and bay leaves. Set over medium to low heat and let it gently sizzle for about 5–7 minutes, until the garlic turns slightly golden on the edges and fragrant. Don’t let it burn!

2. Stir in the Aioli Red Chilli, smoked paprika, peri peri powder, and sugar. Let it cook for 1–2 minutes, stirring constantly, to bloom the spices and slightly caramelise the sugar.

3. Add the soy sauce and white wine vinegar and let it bubble briefly.

4. Remove from the heat and set aside. Once the mixture cools slightly, add the extra virgin olive oil.

5. Store in a sterilised jar or bottle. This oil keeps well in the fridge for up to 3 months.

Watch Ollie make it here.