Aromatic Oil

Preparation info

  • Difficulty


  • Makes about

    400 ml

Appears in


By Peter Gilmore

Published 2014

  • About


  • 30 g (1 oz) dried mild Korean chillies, seeds removed
  • 50 g ( oz) maple wood chips
  • 500 ml (17 fl oz) extra virgin olive oil
  • 30 g (1 oz) garlic, finely sliced
  • 10 g ( oz) eschallots, sliced
  • 10 g ( oz) toasted coriander seeds, freshly ground
  • 4 thyme sprigs, stalks removed


Rehydrate the chilli flesh in 500 ml (17 fl oz) cold water and allow to soak for 2 hours.

Set up a cold smoking apparatus with the maple wood chips.

Remove the chillies from the water, place on a steamer tray and cold smoke over the maple wood chips for 1 hour. Put the olive oil in a small saucepan. Add the smoked chillies, garlic, eschallots, ground coriander seeds and thyme. Bring the oil and spices to simmering point and simmer on very low for 15 minutes. Turn off the heat and allow to infuse for 1 hour. Strain oil through a fine sieve and reserve.