Moroccan · Condiment
Smoked Paprika & Garlic Finishing Oil
A gentler cousin of chilli oil, olive oil warmed with sweet and smoked paprika, garlic and a bay leaf until it glows a deep russet red, then bottled to finish soups, eggs, grilled fish and roasted vegetables. There is little or no chilli heat — the point is the smoky, sweet paprika flavour and the beautiful colour it lends.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 16
- Level
- Easy
Ingredients
- 250 ml olive oil
- 1 tbsp sweet paprika
- 1 tsp smoked paprika
- 2 garlic cloves, crushed
- 1 bay leaf
- 1/2 tsp salt
- Pinch of cumin
Method
- 1
Warm gently
Warm the olive oil with the crushed garlic and bay leaf over low heat until the garlic just turns pale gold and fragrant.
- 2
Bloom the paprika
Take off the heat and stir in both paprikas, the cumin and salt; adding paprika off the heat stops it scorching and turning bitter.
- 3
Infuse
Leave to infuse and cool for 20 minutes so the colour and flavour develop.
- 4
Strain
Strain into a clean bottle, or leave the aromatics in for a stronger oil.
Chef's tips
- Always add paprika off the heat — it burns and turns acrid in an instant in hot oil.
- Let the sediment settle and decant the clear oil, or shake before each use.
- Store in the fridge and use within two weeks, bringing to room temperature to pour.
Frequently asked questions
Why did my paprika oil taste bitter?
The paprika almost certainly burned. Take the oil off the heat before stirring paprika in — it only needs the residual warmth to bloom, not direct heat.
Is this spicy?
No, it is mild and smoky rather than hot. If you want heat, add a little cayenne or chilli flakes along with the paprika.