Combine 1 cup extra-virgin olive oil (preferably unfiltered) and the finely grated zest of 4 large oranges in a small saucepan. Mash the orange zest with a wooden spoon to release oils. Add 2 jalapeño peppers, halved lengthwise and deseeded, and place over very low heat. Once tiny bubbles appear on the surface, remove from heat and let steep overnight. Keeps for 1 month.
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Bonus: Don’t forget to add a loaf of fresh bread to dip in the oil.