Spicy Olive Oil 2 cups pure olive oil 1 tablespoon crushed red pepper Put the olive oil and red pepper in a medium saucepan over medium-low heat. Cook for 15 minutes, being careful not to simmer or boil. Remove from heat and let cool at room temperature. Strain the oil through a fine mesh strainer lined with cheesecloth into a glass jar. Cover and let stand at room temperature for 7 to 10 days before using. Makes about 2 cups. From "Matthew Kenney's Mediterranean Cooking" by Matthew Kenney and Sam Gugino middle eastern recipe index christina m k al-sudairy buy the book!