Moroccan Paprika Oil

  • Aug, 02 , 22
  • Shuli Madmone



2 1/2 cups virgin olive oil
3 Tbsp. Moroccan paprika or California Chili


In a glass jar combine the olive oil and paprika. Stir well and set a side for 3 days make sure to stir twice a day. The paprika will sink to the bottom so it is important to stir it.


After 3 days use a strainer to remove the paprika spice. What will be left is a clear, red olive oil with strong paprika flavor. Store it in a sterilized, clear bottle with an airtight cap. This oil can last up to 2 months if kept refrigerated. It can be used to drizzle over eggs in the morning, over pizza, dips, soups, and even add it to flavor your favorite bean dish.


Your friends will be envious of your culinary skills.