Spicy Calabrian Chili Oil (Print View)

Fiery chili oil infused with Calabrian chilies, garlic, and herbs for versatile use in cooking.

# Components:

→ Main

01 - 1 cup extra-virgin olive oil
02 - 1/2 cup Calabrian dried chilies, crushed
03 - 4 garlic cloves, thinly sliced

→ Herbs & Seasoning

04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon dried thyme
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a small saucepan, combine olive oil, crushed Calabrian chilies, and garlic slices.
02 - Heat over low heat, stirring occasionally, until the garlic is lightly golden and fragrant but not burnt, approximately 10-12 minutes.
03 - Remove from heat. Stir in oregano, thyme, salt, and black pepper.
04 - Let the oil cool completely, allowing the flavors to infuse, approximately 10 minutes.
05 - Pour the oil and all solids into a clean, sterilized glass jar or bottle. Seal and store in the refrigerator for up to 1 month.
06 - For a clearer oil, strain out solids before bottling; for a bolder flavor, leave them in.

# Expert Advice:

01 -
  • It tastes like something from a tiny Roman trattoria, but you made it in your own kitchen in 25 minutes.
  • One drizzle elevates pizza, eggs, soup, or grilled bread from ordinary to restaurant-quality without any fuss.
02 -
  • Low heat is non-negotiable, because one moment of carelessness and your garlic goes from golden to burnt, taking the whole batch from treasure to trash.
  • Cooling the oil completely before sealing prevents condensation from building up inside the jar, which keeps your oil fresh and prevents any unwanted growth.
03 -
  • Sterilize your jar by running it through the dishwasher or pouring boiling water through it and letting it air dry completely, because a dry jar is the difference between oil that keeps for a month and oil that lasts for weeks.
  • Store it in the refrigerator, not the pantry, because the cool temperature keeps the flavors vibrant and prevents the oil from becoming cloudy or degrading.
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