I have loads of chillies left over from summer so I'm making some infused oils for christmas gifts. The obvious oil to use would be extra virgin olive oil (very expensive for good quality), but I've also found some very reasonably-priced cold-pressed premium extra virgin rapeseed oil (it's even won awards!).
So my question is: are there any reasons not to use cold-pressed rapeseed oil vs olive oil for the infusions - e.g.
- Any difference in flavour absorption?
- Any effects from the different fats (mono-/poly- etc.)?
- Any issues with storage?
- Anything I've missed?