In a small, heavy saucepan, heat the olive oil and crushed red pepper
flakes over low heat, stirring occasionally, until a thermometer registers
180 degrees, about 5 minutes. Remove from heat and let cool to room
temperature, about 2 hours.
Transfer the oil to a 4-oz. bottle or other container and seal the lid.
Refrigerate for up to a month.
To serve, dip bread slices or chunks into the oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (58g)|
|Recipe Makes: 0 cup|
|Calories from Fat: 489 (100%)|
|Amt Per Serving||% DV|
|Total Fat 54.6g||73 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 39.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 73mg||2 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.1g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 489
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