Roasted Red Pepper Oil

Roasted Red Pepper Oil

Kate 0

"Dipping fresh rolls or bread in this zesty oil makes a wonderful appetizer. It must be made at least 24 hours in advance."

Ingredients 1 d 5 m {{adjustedServings}} servings 121 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the olive oil and roasted red peppers in a blender, and blend until almost smooth. Strain through a fine mesh strainer lined with a double thickness of cheese cloth. Cover and chill in the refrigerator at least 24 hours before serving.
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Reviews 3

  1. 3 Ratings


My husband and I really enjoyed this recipe - we added a bit of salt and pepper and we didn't strain it for more of a 'chunky' dip.


This is far from being a "waste of good olive oil", however I felt it need a couple minor tweaks. First off, what a GREAT way to use up leftover roasted red peppers! I always find that when I buy a jar for a recipe, I only end up using about half and end up tossing the rest because it just sits in my fridge. Not anymore! This recipe couldn't be easier! I tried using a double layer of cheesecloth and realized it wasn't straining well, so I removed the cheesecloth and just used my fine mesh strainer. I was able to push the oil mixture through with the back of a spoon to get it all strained. I seasoned this with some cracked black pepper and a sprinkle of salt. The salt is necessary in my opinion, and takes the oil from just "good" to "amazing"!


waste of good olive oil