Chilli & Paprika Infused Olive Oil: What It Tastes Like and How to Use It
Chilli and paprika make a natural pair in olive oil. Chilli brings warmth, while paprika adds rounded peppery depth, creating an oil that can wake up simple food without turning every dish fiercely hot.
It is especially useful when you want both richness and seasoning in one pour. Pizza, pasta, roast vegetables, eggs, beans and grilled food all give the flavour somewhere to go, while a final drizzle keeps the chilli and paprika noticeable.
What is chilli and paprika infused olive oil?
Chilli and paprika infused olive oil is olive oil flavoured with chilli and paprika so that the finished oil carries both warmth and savoury pepper character. It can be used during cooking or as a finishing oil, depending on how clearly you want the infused flavours to come through.
Our wider guide to what infused olive oil is and how to use it explains how infused oils fit into everyday cooking.
What does chilli and paprika olive oil taste like?
The first impression is the richness of extra virgin olive oil, followed by a gentle chilli warmth. Paprika gives the flavour a rounder, more savoury middle rather than simply making the oil hotter. The result is designed to add interest and warmth without overwhelming the food underneath.
It works particularly well with ingredients that already suit peppers and chilli: tomatoes, aubergine, courgettes, potatoes, beans, eggs, chicken, prawns, pasta and pizza.
6 easy ways to use chilli and paprika infused olive oil
Pizza and flatbreads: drizzle a little over the top after baking so the chilli stays aromatic.
Pasta: toss through tomato-based pasta or add a small finishing drizzle just before serving.
Roasted vegetables: use it with peppers, courgettes, aubergine, potatoes or squash.
Eggs: add a few drops to fried eggs, scrambled eggs or shakshuka at the table.
Beans and pulses: spoon over butter beans, chickpeas or lentils with a little salt and lemon.
Chicken, prawns and grilled food: brush on before cooking, then add a smaller amount at the end if you want a clearer chilli finish.
Can you cook with chilli and paprika infused olive oil?
Yes. It can be used for roasting, sautéing and brushing onto food before grilling, as well as for finishing dishes. As with other infused olive oils, heat can soften some of the more aromatic notes, so using part of the oil during cooking and a little more at the end often gives the best balance.
Avoid letting the oil smoke. For very high-temperature frying, use an oil suited to that purpose and keep the infused oil for moderate-heat cooking or finishing.
Simple chilli and paprika roast vegetables
For two to three people, cut 500 g of peppers, courgette, aubergine or potatoes into even pieces. Toss with one and a half tablespoons of chilli and paprika infused olive oil and a pinch of salt, then roast until browned and tender. Finish with another teaspoon of oil and a squeeze of lemon before serving.
How much should you use?
For finishing, begin with about one teaspoon for two portions. For roasting or marinades, use enough to coat the food lightly rather than leaving excess oil in the tray. You can always add more at the table.
Storage
Keep the bottle tightly closed in a cool, dark cupboard away from direct sunlight and the heat of the hob. Olive oil may become cloudy if it gets cold, but it should clear again as it returns to room temperature.
Our Chilli & Paprika Infused Olive Oil
Our Chilli & Paprika Infused Olive Oil is made in small batches in the Lake District, combining extra virgin olive oil with chilli warmth and the rounded savoury character of paprika. It is designed for pizza, pasta, vegetables, dipping, marinades and everyday finishing.
You can also explore our olive oil range to compare it with the other flavours in the collection.
