Olio di peperoncino {Italian Chili Oil}

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.

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 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 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

• Sharp kitchen shears

• Sharp kitchen knife

• Sanitized jar or jars 

• Sanitized lids

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 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

1. How long does chili oil last for?  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.

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Olio di peperoncino {Italian Chili Oil}

Prep Time

30 mins

Cook Time

0 mins

Rest

14 d

Total Time

14 d 30 mins

 

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.

Course: Sauce

Cuisine: Italian

Keyword: Chili Sauce, hot pepper oil

Servings: 20 People

Calories: 25 kcal

Author: hmccallum

Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.

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