I'm allergic to chili peppers but my husband is decidedly not. And he was missing pilpil-- a common condiment served with pizza in France. It's basically very spicy hot olive oil. Here's how he made it.

So basically Philippe stuffed a suitable bottle with bay leaves, mixed peppercorn, and dried chilies. This particular bottle is from French lemonade, available in many stores these days including trader joes, and useful because of the reclosable top.


Don't be afraid to really stuff the bottle full of spice!


Finally pour in the olive oil. Let rest for about a month to two months. Ours was insufficiently spicy at one month, or so I am told. Do add more olive oil as needed-- the dried chilies and leaves will soak some up.