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Cooking Time 25 minutes - Makes 1

This oil is next level; it's so fresh and satisfying, and it will go with anything. Use it for dunking bread or drizzle it over some beautiful grilled fish, meat, or vegetables. Honestly, it's so good that it would taste great on flip-flops.


  • 100ml of extra virgin olive oil.

  • 60ml of red wine vinegar.

  • 1 red pepper.

  • 1 small handful of fresh parsley, finely chopped.

  • 1 small handful of fresh mint leaves, finely chopped.

  • 1 tsp of oregano.

  • 1 garlic clove, minced.

  • Chilli flakes, to taste.


  1. In an oven-proof dish, add the pepper and drizzle it with extra-virgin olive oil. Pop it into a preheated oven set at 180°C for 25 minutes or until tender, depending on the size of your pepper. Once out of the oven, cover it with cling film to allow it to cool and steam. This will make it so much easier to peel. Once cooled, remove the stalk, seeds, and skin. Roughly chop the peppers and place them to one side.

  2. Into a dish (I used the same one I roasted the pepper), pour in the oil, vinegar, season, and mix. Give it a taste and adjust accordingly. I like it quite vinegary.

  3. Now, add the rest of the ingredients, give it another good mix, and check for seasoning once again. Then, you are good to go.


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