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 common method made by a few of the blogger’s recipes for Olio di peperoncino {Italian Chili Oil} circulating the web is simply using fresh chili peppers and an idea 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} 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 wonderful 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 flavor enhancers.
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 {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 red chili peppers and their seeds
Method
- 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.
- If properly stored in a cool dark place your oil may last up to 6 months.
- 6 cups authentic extra virgin olive oil
- 2 cups quality organic dried chili peppers and their seeds
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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.
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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.
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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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This oil sounds like you could use it in so many recipes. How about for popping popcorn?
I love chilli oil and this looks fabulous. We drizzle it on pizza and make popcorn with it!
Camilla, that’s a great idea! I can’t wait to try it on popcorn.
I love using flavored oils. Pinned this!
Thank you, so glad you enjoyed the pepper recipe. Let me know how they turn out.
I love chili oil…never really thought about making it though! I’ll give a go Heidy!
Thanks, Michelle! I hope you had a chance to make them and enjoy them. The process of waiting is long but well worth it.
I enjoy making this. I’ve tried different dried chilis each time so far. I use it on good dark bread, with the cut up chilies as a snack. Hot pepper in your diet is very beneficial.
Hi there Andrew, I couldn’t agree more with the health benefits. They also say it aids in digestions as well.
I made this and at first I was kind of annoyed that I had to wait so long to taste these wonderful peppers, however afterwards I was amazed at how awesome they tasted. Next time I will make more. The wait it so worth it.
Hi, Shanna, thank you So much for sharing with us. I know the wait time of 3 weeks seems like forever lol! I agree though—so WORTH IT
I have to agree with Shanna the wait time is long but that flavor? OMG so freaking good I swear it’s awesome.
Jenny, lol thank you for making my day! Olio di peperoncino {Italian Chili Oil} is one of my favorite condiments. I swear by it.
This sounds delicious . What kind of dried chili is this made from?
Good morning, you can use Tutto Calabria’s Dried Hot Long Chili Peppers, they are spicy so be careful!
Thanks for dropping by!
I love how easy this pepper recipe is to make!!!
Thank you! So glad you enjoyed it. Let me know if you try them.
This is so so good. Love the chili oil idea to preserve chilies and create some flavored oil for instant use.
Hi, Sophia, we actually use the peppers and all, it’s more for the peppers than oil– The oil is just a bonus.
I’ve never tried making chili oil at home. It would make a great gift. I’ll keep it in mind the next time I’m searching to come up with a unique gift!
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.
Since we like all things hot, this is our favorite recipe! I agree dried peppers are definitely the way to go!
Thanks, Pam, the process is a long one but well worth the wait.
Hi do you have a specific dry chilli you like to use?
Red Chili’s are my favorite, this is one of the ones I use https://yummybazaar.com/products/italian-hot-chili-pepper-by-marinella-0-95-oz?variant=7082576003&utm_medium=cpc&utm_source=google&utm_campaign=Google%20Shopping&template=PLA&gclid=CjwKCAjwmtDpBRAQEiwAC6lm49SHrEfPGsJeP164Gt6qjBCSH9u68RE3B4BeZGNfkhdjpcRmp7KBMxoCZjgQAvD_BwE
Any fear of botulism using this? I can’t seem to find anything useful on the internet confirming anything.
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.
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.