Hatch Infused Olive Oil

Yield 1 cup

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Hatch-Infused Olive Oil


  • 1 Cup extra virgin olive oil
  • 1 Dried Hatch chile (heat level of your choice)


  1. Remove stem of dried Hatch chile and roughly chop the chile. 
  2. Add the chopped chile to a clean glass sealable container or olive oil dispenser.
  3. Heat the olive oil in a saucepan over medium-high for 4 minutes. 
  4. Remove the olive oil from the heat and let cool for 2 minutes. 
  5. Pour the warm olive oil into the container with the chopped chiles. Use a funnel if necessary.
  6. Seal the container and let the oil infuse for a couple of hours.
  7. Taste to make sure the spice level is to your liking. Strain the chiles to keep the heat as is, or let them continue to infuse the oil.  
  8. Store in an air-tight contianer.


Leaving the seeds and membrane will create a spicier olive oil. You can remove these before chopping if you want a milder olive oil.