Paprika Oil Recipe; Olive Oil Infused Paprika

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Infuse the unique flavor of paprika into olive oil with this easy recipe. Paprika oil is used for cooking, marinating or sautéing. You may have even seen this oil in restaurants where it is used to make those fancy designs on the tops of soups, chowders or bisques.

This recipe involves infusing organic paprika with organic cold pressed extra virgin olive oil. A simple recipe that involves no cooking or baking.

A recipe that never gets easier than this. Just measure your ingredients, place in a jar, cover with a tight fitting lid, shake and allow to sit on the counter in a cool dark corner for 1 week while the flavors infuse. Then strain and viola! Paprika oil for your next recipe!

So what does infusing mean?

The definition of infusion, infuse or infusing for this recipe means to soak the paprika spice in with the olive oil to obtain a unique flavor and robust color.

What do you use paprika oil for or in?

Paprika oil can be added to many dishes like pasta, tomato dishes, soups, marinades, and salad dressings. It too can be used for sautéing, grilling and seasoning meats and vegetables. Or maybe you’d like to use the colorful oil to add a dash of color to any dish, soups, chowders or bisques.

I first experienced paprika oil in a fine restaurant where it was drizzled on top of a salmon chowder. It not only made the dish looked pretty with it’s bold reddish color but it also added a nice subtle flavor.

New and unique things inspire me like this paprika oil. Ever since I experienced this new ingredient I just knew I had to make it! So, I did and now I’m sharing this unique recipe with you. I do hope you enjoy!

Paprika Oil Recipe

This recipe will make 1 cup of infused oil but if you want a larger batch just double the ingredients.

Ingredients:

• 1 cup extra virgin olive oil
• 1 Tablespoons fresh paprika (when I say “fresh paprika” just check the expiration date of the spice in your cabinet and use a fresh bottle if possible)
• 1/2 Tablespoon fresh smoked paprika
• 1/4 teaspoon crushed red pepper flakes for a little kick (optional)

Instructions:

Combine Ingredients

Carefully pour olive oil in a clean and dry jar. Add paprika’s and if using crushed red pepper add it here too. I used a jelly mason jar with a lid. Not the standard canning lid but the plastic mason jar lid. I like these lids when using mason jars for foods not being canned. I’ve got to tell you though if you use any type of mason jar, ball jar or canning jar you’ve got to use this no spill funnel. It makes life so much easier when pouring liquids or any type of food into a mason jar.

Shake and Set Aside

Put lid tightly on jar and shake vigorously to combine ingredients.

Place jar in an area where it won’t be disturbed or exposed to light and allow to infuse for one week. I have found the best spot is in a corner on the counter because you will need to shake the jar daily.

Strain

After one week prepare to strain oil. Use a clean jar and cover the opening with an unbleached coffee filter stabilized with a rubber band. This is not a fast process so give the oil time to pass through the filter.

Once all the oil has been filtered toss the filter and your paprika infused olive oil is ready to use.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR OLIVE OIL INFUSED PAPRIKA AND WOULD LOVE TO HEAR HOW YOU PLAN TO USE THIS RECIPE SHOULD YOU DECIDE TO MAKE IT!

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Kitchen Gadgets Used For This Recipe