Provencal Pizza Oil

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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2 cups high quality olive oil
1 Tbsp. black peppercorns
3 bay leaves
3 dried japones chiles
3 branches of fresh thyme


Bottles of olive oil containing red chiles, black pepper-corns and the wild herbs of the region sit on the table of every pizzeria in Provence. When the thin crusted pizzas come hot to the table, the first thing to do is sprinkle the hot pepper oil on them.

Pour the olive oil into a clean, dry wine bottle, then add the remaining ingredients. Cut a 1/4″ deep, v-shaped channel down the length of a wine cork and use it to cork the bottle.

Let the bottle stand in a cool, dark place for 2-3 weeks to allow the oil to become infused with the flavors. Stored in a cool, dark place the oil will keep for several months.

Uses: This is wonderful sprinkled on almost any pizza, from traditional ones such as quatre fromage or nouveau types such as goat cheese with scallops.

Makes 2 cups.

Recipe from a post by Stephen Ceideberg on