Olio di peperoncino {Italian Chili Oil}

April 28, 2015 (Last Updated: March 17, 2021)

Olio di peperoncino Italian Chili Oil originates from the southern region of Calabria. Olio di peperoncino consists of 2 simple ingredients, pure top-quality authentic olive oil, and dried chili peppers. It’s delicious on pizza, Italian bread, bruschetta, and even pasta dishes.

Our family has made Olio di peperoncino {Italian Chili Oil} for years, and I have managed to perfect the easiest way to keep the Italian Chili Oil, without the fear of spoilage or the need to worry about preserving them by any canning or preservation methods.

 

Olio di peperoncino {Italian Chili Oil} originates from the southern region of Calabria. Olio di peperoncino consists of 2 simple ingredients, pure top-quality authentic olive oil, and dried chili peppers. It’s delicious on pizza, Italian bread, bruschetta, and even pasta dishes.

 

 

How is that possible, you ask?

By using dried chili peppers versus fresh peppers. A standard method made by a few of the blogger’s recipes for Olio di peperoncino {Italian Chili Oil} circulating the web is merely using fresh chili peppers and an idea of allowing the peppers to sit for three weeks to mingle the flavors.

I have to tell you with great sadness without preserving fresh chili peppers and then allowing to sit for three weeks it will be the start of a bacterial smorgasbord in your Olio di peperoncino {Italian Chili Oil} hence why the dried chili peppers are usually the safest route.

Before you get startedyou 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 sanitized large glass jar large enough to hold 6 cups of oil and 2 cups of dried red chilis or a few smaller jars that have been freshly cleaned and sanitized to store your Olio di peperoncino {Italian Chili Oil}

This spicy homemade oil is so excellent on so many things. I love using a little bit of it in my sauce sometimes, with my broccoli to kick the flavor up a bit, with breadsticks, on pizza, you name it. It’s one of my favorite flavors, enhancers.

 

 

Equipment Needed

  • Rubber gloves– To protect your hands from the peppers
  • Sharp kitchen shears- To cut the peppers stems off
  • Sharp kitchen knife– To use to cut the seam of the peppers.
  • Sanitized jar or jars – To store your peppers
  • Sanitized lids– To seal your peppers.

 

 

 

 

What can I use my Olio di peperoncino {Italian Chili Oil} for?

  • Add to the top of your Pizza, some like it HOT
  • Try Dipping Crusty Bread or Breadsticks in it.
  • Add a punch of spicy flavor to veggies.
  • Add to almost any pasta dish to make it a little spicier
  • Use as a Dipping Sauce for wings or any other appetizers
  • Add it to a marinade to spice your meats up

 

 

 

 

Ingredients needed to make Olio di peperoncino 

  • Six cups best quality authentic extra virgin olive oil such as Don Gioacchino Terra de’Donno
  • Two cups of quality organic dried red 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 sanitized 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 correctly.
  6. Once a week, lightly give the oil a few shakes to the bottle of oil and peppers. After a few weeks, the oil may change to a slightly reddish color; this is perfectly normal.
  7. If stored correctly in a cool dark place, your oil may last up to 6 months.

 

 

 

 

Frequently asked questions about Olio di peperoncino {Italian Chili Oil}

  1. How long does chili oil last?  Chili oil will last for approximately 6 months if refrigerated in a tightly sealed jar. The oil may slightly cloud but will go back to its normal consistency.
  2. Can I use fresh chili peppers in place of the dried chili peppers? You can but that is an entirely different process not covered in this recipe post.
  3. Does this recipe for Italian Chili Oil require a canning process? No, but it does require a clean workspace, utensils, and sanitized jars with lids
  4. Can I add fresh garlic to my chili oil? Please do not add any other ingredients. It will cause the oil to spoil.

 

 

 

 

Olio di peperoncino {Italian Chili Oil} originates from the southern region of Calabria. Olio di peperoncino consists of 2 simple ingredients, pure top-quality authentic olive oil, and dried chili peppers. It’s delicious on pizza, Italian bread, bruschetta, and even pasta dishes.

Olio di peperoncino {Italian Chili Oil}

hmccallum
Olio di peperoncino {Italian Chili Oil} originates from the southern region of Calabria. Olio di peperoncino consists of 2 simple ingredients, pure top-quality authentic olive oil, and dried chili peppers. It’s delicious on pizza, Italian bread, bruschetta, and even pasta dishes.
4.88 from 16 votes
Prep Time 30 mins
Cook Time 0 mins
Rest 14 d
Total Time 14 d 30 mins
Course Sauce
Cuisine Italian
Servings 50 Servings
Calories 260 kcal

Equipment

  • Rubber gloves
  • Sharp kitchen shears
  • Sharp kitchen knife
  • Sanitized jar or jars
  • Sanitized lids

Ingredients
  

  • 6 cups extra virgin olive oil
  • 2 cups organic dried chili peppers and their seeds

Instructions
 

  • Use a pair of sharp kitchen scissors to cut the stems off the chili peppers. Next cut the peppers into smaller sized pieces. Reserve all seeds that fall from the dried chili peppers to add to olive oil. 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. Wipe the edges of the sanitized glass jar clean before applying the lid and closing tightly.
  • 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.
  • Once a week lightly give the oil 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.

Notes

What can I use my Olio di peperoncino {Italian Chili Oil} for?
  • Add to the top of your Pizza. Some like it HOT.
  • Try Dipping Crusty Bread or Breadsticks in it.
  • Add a punch of spicy flavor to veggies.
  • Add to almost any pasta dish to make it a little spicier.
  • Use as a Dipping Sauce for wings or any other appetizers.
  • Add it to a marinade to spice your meats up
Frequently asked questions
  1. How long does chili oil last?  Chili oil will last for approximately 6 months if refrigerated in a tightly sealed jar. The oil may slightly cloud but will go back to its normal consistency.
 
 
 
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 
  1. Can I use fresh chili peppers in place of the dried chili peppers? You can but that is an entirely different process not covered in this recipe post.
  2. Does this recipe for Italian Chili Oil require a canning process? No, but it does require a clean workspace, utensils, and sanitized jars with lids
  3. Can I add fresh garlic to my chili oil? Please do not add any other ingredients. It will cause the oil to spoil.
 
 

Nutrition

Serving: 01Calories: 260kcalCarbohydrates: 7gProtein: 1gFat: 26gSaturated Fat: 4gSodium: 9mgPotassium: 177mgFiber: 3gSugar: 4gVitamin A: 2507IUVitamin C: 3mgCalcium: 5mgIron: 1mg
Keyword Chili Sauce, hot pepper oil
Tried this recipe?Let us know how it was!

 

 

 

If you enjoyed this recipe, here are a few other suggested recipes.

  • Fresh Italian Peppers in Olive Oil is perfect to compliment your next Italian meal. Every Italian family has their version of this delicious Italian recipe, and I have modified our original family recipe for a fresh taste every time. Combining multi-colored mini sweet peppers, raw cloves of garlic, hot pepper, and garlic-infused olive oil and seasoned with Italian herbs without all the fuss and worries of canning in oil.
  • Stuffed Pepper Soup is one of those recipes that you will be thrilled with this easy-to-make, flavorful, and hearty soup if you love Stuffed Peppers. This Stuffed Pepper Soup is made with fresh organic ingredients such as green and yellow sweet bell peppers, mild Italian sweet sausage, lean ground beef, tomatoes, garlic, onions, a delicious broth,  and a wild rice blend all cooked to perfection in a rich broth.
  •  Cajun Beef and Quinoa Stuffed Peppers are pure Cajun-inspired deliciousness. The green bell peppers are stuffed with organic quinoa, lean ground beef, quality ground pork sausage, celery, onions, diced red bell peppers, and Cajun seasonings topped with a Cajun-seasoned red sauce.

 

 

 

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 Olio di peperoncino {Italian Chili Oil}

 

 

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32 Comments

  • Reply
    Cajun Beef and Quinoa Stuffed Peppers | The McCallum's Shamrock Patch
    March 17, 2021 at 6:18 pm

    […] Olio di peperoncino {Italian Chili Oil} originates from the southern region of Calabria. Olio di peperoncino consists of 2 simple ingredients, pure top-quality authentic olive oil, and dried chili peppers. It’s delicious on pizza, Italian bread, bruschetta, and even pasta dishes. […]

  • Reply
    Sicilian-Style Stuffed Peppers | The McCallum's Shamrock Patch
    March 17, 2021 at 5:24 pm

    […] Olio di peperoncino {Italian Chili Oil} originates from the southern region of Calabria. Olio di peperoncino consists of 2 simple ingredients, pure top-quality authentic olive oil, and dried chili peppers. It’s delicious on pizza, Italian bread, bruschetta, and even pasta dishes. […]

  • Reply
    Joseph
    August 19, 2020 at 2:56 pm

    Can I use other dried peppers or does it have to be dried chili peppers? I have a variety of 5 or 6 peppers at home that I want to use.

    • Reply
      hmccallum
      August 19, 2020 at 3:34 pm

      Hey there, Joseph!
      You can actually use any dried peppers. However, it will just be a different recipe instead of Olio di peperoncino {Italian Chili Oil}—that’s fine too! Variety is good!

  • Reply
    Lillie
    October 26, 2019 at 10:52 am

    Hi Heidi. I was making Peperoncino and I posted a link to your site on my blog. I hope that’s OK with you!- If not let me know! Thank you so much for posting the recipe. I feel that your recipe is the best of all of the versions that I looked through.

  • Reply
    Mark
    August 3, 2019 at 4:29 pm

    I made this recipe and it was great but any fear of botulism using this? I can’t seem to find anything useful on the internet confirming anything.

    • Reply
      hmccallum
      August 5, 2019 at 11:48 am

      Hello, Mark, I think with anything you make a certain caution must be taken. I always use caution and make sure I am using clean, sterile equipment as mentioned in the post. We have been doing it for years and have never had an issue. Just use precaution and keep in a cool dark place. Use in a timely manner as well and keep in mind this is NOT a canning post. Thank you so much for asking! Have a wonderful day.

  • Reply
    Emily
    July 21, 2019 at 6:13 am

    I made this using regular dried chilis but do you have specific dry chili pepper you like to use?

  • Reply
    pamelagreer
    July 18, 2019 at 2:13 pm

    Since we like all things hot, this is our favorite recipe! I agree dried peppers are definitely the way to go!

    • Reply
      hmccallum
      July 21, 2019 at 10:02 am

      Thanks, Pam, the process is a long one but well worth the wait.

  • Reply
    Mary Bostow
    July 18, 2019 at 12:57 pm

    I’ve never tried making chili oil at home before trying this recipe. I loved it! It would make a great gift.

    • Reply
      hmccallum
      July 21, 2019 at 10:04 am

      Yes, Mary, that would be a great idea. Just remember they take a while so you will want to start this in November and they will be perfect by Christmas.

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