The smoking point is the temperature at which the oil begins to break down and burn, losing its flavour and nutritional benefits. Generally, the more refined an oil is, the higher the smoking point. Use neutral refined oils such as groundnut, vegetable and grapeseed for deep-frying; keep flavoured oils for finishing dishes and salad dressings.
- olive oil (not extra-virgin) 350ml
- small dried red chillies 6-8
How to store infused oil
All oil will turn rancid eventually but highly flavoured and cold-pressed oils will go off more quickly than refined oils. Light and heat will quicken this process, so don’t keep bottles in sunlight or near the stove. A cool, dark spot (not the fridge) is best and, if in doubt, do taste the oil before you start to cook with it – you’ll know if it’s rancid. As a rule, oils should be used within three months of opening.