Once opened, a handcrafted spicy oil lasts between 3-6 months if stored in a cool, dark place, tightly sealed. Extra virgin olive oil is stable, but contact with air and light can cause it to oxidize gradually. Unopened, it can last 12-18 months.
It depends on the use. Spicy oils with capsaicin extract or macerated chili peppers are ideal forseason raw(salads, pizzas, pasta, toast). If you overheat them, they lose their aromatic nuances and the spiciness can turn bitter. To cook with spice, it's best to use cayenne, paprika, or fresh chilies, and add the chili oil at the end.
They are practically the same.Spicy Oilis the generic Spanish term, whilechili oilIt's the Anglo-Saxon term (influenced by Asian and American cuisine). In Italy it's calledspicy oilThey all refer to oil (usually olive oil) macerated or infused with chili peppers.
For bold glazes and salads, mix one part chili oil with a littlespicy honeyAnd a good vinegar: you have the most addictive vinaigrette in your fridge.
Supermarket hot oils (from Mercadona, Lidl, Carrefour) are usually made with low-quality refined oils, synthetic capsaicin extracts, and preservatives. Artisanal oils like the ones we sell use...extra virgin olive oilNatural chilies, slowly macerated, and without additives. The difference in flavor, aroma, and quality is enormous – try it and you'll see.
