Hot Paprika Olive Oil

Name: Hot Paprika Olive Oil
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (35 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp EVOO (30 ml) Olive Oil; 2 tsp hot (4 g) Paprika

Independent adaptation of a publicly published Eric Ripert recipe. Not affiliated with, sponsored by, or endorsed by Eric Ripert.

Eric Ripert's Hot Paprika Olive Oil, from the published recipe.

Ratio

Olive Oil 30 ml

Ingredients

Olive Oil — 2 Tbsp EVOO (30 ml)
Paprika — 2 tsp hot (4 g)

Method

Pour to the lines in order (bottom → top): Olive Oil.
Add finishing notes: Paprika.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

1 kitchen · 3 stars · 1 national award

Hot Paprika Olive Oil★★★ KITCHEN
Amberrail Dijon★★★ KITCHEN
Citrus-Honey Tarragon Vinaigrette★★★ KITCHEN
Delta Le Bernardin★★★ KITCHEN

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Provenance

French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.

Adapted from a Eric Ripert recipe (Eric Ripert / Food & Wine octopus).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Eric Ripert / Food & Wine octopus (published as “Hot Paprika Olive Oil”). Full citation lives in Provenance.

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