5 from 17 votes
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}
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.