Spicy Calabrian Chili Oil (Printable)

Aromatic Calabrian chili oil with garlic and herbs, perfect for enhancing pizza, pasta, and grilled fare.

# What You'll Need:

→ Main

01 - 1 cup extra-virgin olive oil
02 - 1/2 cup Calabrian dried chilies, crushed
03 - 4 garlic cloves, thinly sliced

→ Herbs & Seasoning

04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon dried thyme
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a small saucepan, combine olive oil, crushed Calabrian chilies, and garlic slices.
02 - Heat over low heat, stirring occasionally, until the garlic is lightly golden and fragrant but not burnt, approximately 10 to 12 minutes.
03 - Remove from heat and stir in oregano, thyme, salt, and black pepper.
04 - Let the oil cool completely, allowing the flavors to infuse for approximately 10 minutes.
05 - Pour the oil and all solids into a clean, sterilized glass jar or bottle. Seal and store in the refrigerator for up to 1 month.
06 - For a clearer oil, strain out solids before bottling; for a bolder flavor, leave them in.

# Expert Hints:

01 -
  • It transforms the simplest dishes into something restaurant-worthy with just a drizzle.
  • Once you make it, you'll find yourself reaching for it constantly because it's that good.
  • The whole kitchen smells incredible while it's infusing, like Italy decided to visit your stove.
02 -
  • Low heat is non-negotiable—high heat will burn the garlic and chilies, creating a bitter, acrid taste that no amount of fresh ingredients can rescue.
  • Some people prefer straining out the solids for a cleaner look, but I learned that leaving them in actually intensifies the flavor and keeps the experience more authentic.
03 -
  • For a cleaner presentation and longer shelf life, strain out the solids through a fine mesh before bottling, though you'll sacrifice some depth of flavor.
  • Add a sprig of fresh rosemary or a strip of lemon zest during infusion for an extra layer of aroma and personality that makes the oil uniquely yours.
Go Back