<< Olive oil works well, and is the only kind that is used around here when making Chile oil >> Grapeseed oil is preferred by many chefs as it is almost tasteless and will not color your flavors and has a high smoking point! I am going to make some with the usual olive oil as well as giving the grapeseed oil a try this year. Mary-Anne, List Owner USDA Zone 9b, Sunset Zone 14/15 TomatoMania-subscribe@YahooGroups.com <A HREF=" mailto:TomatoMania-subscribe@YahooGroups.com ">AOL Click Here</A> "Who plants the seed beneath the sod, and waits to see, believes in God."