Olio di peperoncino {Italian Chili Oil}

This simple Italian variety Olio di peperoncino {Italian Chili Oil} originates from the southern region of Calabria.  It has only 2 simple ingredients, pure top-quality authentic olive oil and dried chili peppers. Our family uses it on pizza, Italian bread, bruschetta, and even some of our spaghetti dishes.

Our family has made Olio di peperoncino {Italian Chili Oil} for years, so we have perfected the easiest way to maintain the Italian Chili Oil, without fear of spoilage or the need to worry about preserving them by any canning or preservation Technic.

This simple Italian variety Olio di peperoncino {Italian Chili Oil} originates from the southern region of Calabria. It has only 2 simple ingredients, pure top-quality authentic olive oil and dried chili peppers. Our family uses it on pizza, Italian bread, bruschetta, and even some of our spaghetti dishes.

How is that possible?

Simple enough, by using dried chili peppers versus fresh peppers. A common mistake made by a few  of the blogger’s posts circulating is simply using fresh chili peppers and  a statement of allowing the peppers to sit for 3 weeks to mingle the flavors. I have to tell you with great sadness without preserving fresh chili peppers and then allowing to sit for 3 weeks it will be the start of a bacterial smorgasbord in your Olio di peperoncino {Italian Chili Oil}  

Before you get started, you will need a few items, a pair of rubber gloves to keep the chili oils from burning your skin, sharp kitchen shears or a sharp knife to cut your dried chili peppers, 1 large glass jar large enough o hold 6 cups of oil and 2 cups of dried red chilis or a few smaller jars that have been freshly cleaned or sanitized to store your  Olio di peperoncino {Italian Chili Oil}

Olio di peperoncino {Italian Chili Oil}

  • 6  cups best quality authentic extra virgin olive oil such as Don Gioacchino Terra de’Donno
  • 2 cup of quality organic dried chili peppers and their seeds

Method

  1. Use a pair of sharp kitchen scissors to cut the stems  off the chili peppers.
  2. Next cut the peppers  into smaller sized pieces. Reserve all seeds that fall from the dried chili peppers  to add to olive oil.
  3. Put the red chili peppers and their seeds into a fresh clean glass jar, then fill the glass jar with quality authentic olive oil such as Don Gioacchino Terra de’Donno olive oil.
  4. Wipe the edges of the glass jar clean before applying the lid and closing tightly.
  5. Store in a cool dark place for at least 3- 4 weeks to let the oil meld with the red chili peppers. It may take about a few weeks for the peppers to settle properly.
  6. Once a week lightly give a few shakes to the bottle of oil and peppers. After a few weeks, the oil may change to slightly reddish color, this is perfectly normal.
  7. If properly stored in a cool dark place your oil may last up to 6 months.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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