This Calabrian chili oil recipe is a classic spicy condiment from southern Italy, made with dried Calabrian chilies and good extra virgin olive oil. In Calabria, you'll hear it called olio santo ("holy oil"), while olio di peperoncino simply means "chili pepper oil." Drizzle it over pizza, pasta, eggs, and crusty bread.
Calabrian Chili Oil in the kitchen today, my friends. I love chili oil in all its forms, but this one has a special place in my heart. It's simple and perfect. Just dried chilies and olive oil. But when you start with real Calabrian chilies and an olive oil you actually love the taste of, you get something truly special. Fruity, savory, and nicely spicy, with a warming heat that elevates all your favorite dishes.
I've grown Calabrian chilies in my garden and dried them myself for this, and I highly recommend it if you grow peppers. If you don't, no worries. Dried Calabrian chilies are easy to find online, or you can use alternatives.
The method is quick, too. Gently bloom the crushed chilies in a little of the oil, then pour in the rest of the room temp oil off the heat. This technique keeps the fresh flavor of your good olive oil intact instead of cooking it away. Let it sit a few days and BOOM. You'll be drizzling it on everything.
Let's talk about how to make Calabrian chili oil, shall we?
What Is Olio Santo?
Olio santo means "holy oil" in Italian. It's an everyday chili oil in southern Italy, most closely tied to Calabria, which is in the toe of the Italian boot and home of the famous peperoncino. It is popularly to give an extra touch of heat to pasta, pizza, bread, vegetables, soups, meats, and plenty of other dishes.
Olio di peperoncino ("chili pepper oil") is another common name for the same condiment, and in the US you'll mostly see it called Calabrian chili oil or Italian chili oil.
Calabrian Chili Oil vs. Asian-Style Chili Oil
My How to Make Chili Oil recipe uses a neutral oil, which lets the chilies and aromatics stand out. That's ideal for the Asian-style of chili oil used on dumplings, noodles, and stir fries.
Calabrian chili oil is different. Here, the olive oil itself is a major part of the flavor, so the better the oil, the better the condiment. It's also different from Chili Crisp, which is loaded with fried garlic, shallots, and crunchy bits.
Calabrian Chili Oil Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Dried Calabrian Chilies. The star here. They bring a fruity, slightly smoky flavor and medium heat. I use my homegrown, dried Calabrian chilies, but you can buy dried Calabrian chilies on Amazon (affiliate link, my friends). See Calabrian Chili Peppers to learn more about them.
- Extra Virgin Olive Oil. Use the best EVOO you like the flavor of. Your olive oil makes or breaks this recipe, and a good one gives you the best olio santo, with a nice touch of warming heat.
- Salt (optional). A small pinch enhances the overall flavor for drizzling.
- Substitute: No Calabrian chilies? Use crushed red pepper flakes. The oil will be a bit hotter and less fruity, but still delicious.
How to Make Calabrian Chili Oil
- Crush the chilies. Remove the stems from the dried chilies and crush them in a spice grinder or mortar and pestle. Keep the some of the seeds if you wish. You want coarse flakes, not powder. Skip if you're starting from coarse chili flakes.
- Bloom the chilies. Heat a quarter of the olive oil with the crushed chilies in a small pan over low to medium-low heat, to about 225°F, for 3-5 minutes. The oil turns red and smells toasty. Don't let the chilies darken past brick red, or they turn bitter.
- Add the rest of the oil. Take the pan off the heat and pour in the remaining olive oil. This cools everything down fast and protects the flavor of your good olive oil.
- Cool and jar it. Let the oil cool to room temperature, then pour the oil and chilies into a clean, dry glass jar and seal it.
- Let it rest. You can use it right away, but the flavor and heat build over the next few days. Day 3 is the sweet spot, then it's just yum from there.
The chili flakes settle to the bottom. Pour the clear red oil from the top for a clean drizzle, or spoon it up with the bits for more texture and heat.
How Hot Is Calabrian Chili Oil?
This is a medium-heat chili oil. Calabrian peperoncino typically runs about 25,000-40,000 Scoville Heat Units, about as hot as a serrano chili, though it is softened a bit from the oil. Here's how to adjust the heat.
- Mild: Use half crushed red pepper and half sweet paprika.
- Medium: As written.
- Hot: Add ¾ ounce for more heat and more of those tasty chili bits on the bottom, much like a chili crisp. You can experiment with even more if you prefer more of those bits.
- Madness: Add a few crushed dried bird's eye chilies, chiltepins, or dried habaneros along with the Calabrian chilies.
Recipe Variations
- Jarred Calabrian Chilies. Chop 3 tablespoons drained, oil-packed Calabrian chilies and use them instead of dried. Cook them a few minutes longer in step 2 to remove any moisture. Because they aren't fully dry, refrigerate and use it within 1 week.
- Garlic Calabrian Chili Oil. Add 2-3 thinly sliced garlic cloves in step 2. Fresh garlic in oil needs refrigeration, so use it within 4 days.
- Cold Infusion (Old-School Olio Santo). Skip the heating process entirely. Combine the crushed chilies and oil in a jar, seal it, and keep it in a cool, dark place for 2 weeks, shaking it every few days. This version is milder and more olive oil-forward.
- Strained Oil. Strain out the chilies after a few days for a clear oil. This looks great in gift bottles.
How to Use Calabrian Chili Oil
- Drizzle it over pizza, especially a simple margherita or white pizza.
- Toss it with pasta, or use it to finish Arrabbiata Sauce, Bucatini all'Amatriciana, or Spicy Italian Sausage Pasta.
- Spoon it over fried eggs, burrata, or fresh mozzarella.
- Dip crusty bread in it, with a sprinkle of salt and grated parmesan. A favorite here.
- Brush it on grilled shrimp, chicken, or steak, or drizzle it over roasted vegetables.
- Whisk it into a quick vinaigrette with red wine vinegar.
Storage
Store olio santo (Calabrian chili oil) in a sealed jar in a cool, dark place for up to 1 month, or in the refrigerator for up to 3 months. If using home-dried chilies, make sure they are completely dried through. Sometimes they can hold a little moisture, which affects longevity. The chilies should be brittle enough to snap and crumble, not bend.
The olive oil turns cloudy and firms up in the fridge, which is totally normal. Let it sit at room temperature for 15-20 minutes and it pours again. Always use a clean, dry spoon.
For Longer Keeping
For longer room-temperature storage, follow the University of Maine Cooperative Extension method for infused oils. Use commercially dried chilies and put them in a clean, sanitized jar. Heat ALL of the oil to 180°F, pour it over the chilies, leave ½ inch of headspace, cap the jar, then turn it upside down (or lay it on its side) for at least 5 minutes. Store it in a cool, dark place for up to 3 months.
The trade-off is flavor. Heating all of the oil cooks off some of that fresh olive oil taste, which is why I prefer my split-oil method.
Make It a Gift
This is a great homemade gift for spicy food lovers. Make a double or triple batch, divide it into small jars or bottles, and add a tag with the storage and serving directions.
Strain it if you want a clear, pretty oil, or leave the chili bits in for the full Calabrian experience.
I hope you enjoy my Calabrian chili oil recipe. It's a jar I always keep handy, and I think you will, too. Let me know if you make it, and how you're using it!
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More Calabrian Chili Recipes
Try How to Make Chili Oil next for a neutral-oil version, or go big with Chili Crisp.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Calabrian Chili Oil (Italian Olio Santo)
Equipment
- Spice grinder or mortar and pestle
- Small saucepan
- Thermometer
- Glass jar with lid
Ingredients
- 1 cup extra virgin olive oil divided (use a good EVOO whose flavor you love)
- ½ ounce dried Calabrian chilies, about 10-15 pods, stems removed (14 grams) (or 3 tablespoons crushed red pepper flakes)
- Pinch salt optional
Instructions
- Crush the dried chilies in a spice grinder or mortar and pestle until coarsely crushed. Keep the seeds. Aim for flakes, not powder.
- Add ¼ cup of the olive oil and the crushed chilies to a small saucepan. Heat over low to medium-low heat to about 225°F, stirring, for 3-5 minutes, until the oil turns red and smells toasty. Don't let the chilies darken past brick red, or they will taste bitter.
- Remove the pan from the heat and pour in the remaining ¾ cup olive oil. This cools the oil quickly and keeps the fresh olive oil flavor intact.
- Let the oil cool to room temperature, then transfer the oil and chilies to a clean, dry glass jar. Seal.
- Use it right away, or let it rest. The flavor builds over the first few days and hits its peak around day 3. Pour the clear oil from the top, or spoon it up with the chili bits.
Notes
- More heat, more bits: Use up to ¾ ounce dried Calabrian chilies for a hotter oil with more chili bits on the bottom, much like a chili crisp.
- Storage: Store in a sealed jar in a cool, dark place up to 1 month, or refrigerate up to 3 months. Refrigerated oil turns cloudy and firm. Let it sit at room temperature 15-20 minutes before using.
- Longer keeping: Heat all of the oil to 180°F, pour it over commercially dried chilies in a sanitized jar, leave ½ inch headspace, cap, and invert for 5 minutes. Store in a cool, dark place up to 3 months.
- Garlic version: Add 2-3 thinly sliced garlic cloves in step 2. Fresh garlic adds moisture, so refrigerate and use within 4 days. Or use dried garlic, which does not affect how long it lasts.
- Jarred Calabrian chilies: Use 3 tablespoons drained, chopped oil-packed chilies instead of dried. Cook a few minutes longer in step 2. Refrigerate and use within 1 week.
Nutrition Information
FAQ
Is Calabrian chili oil the same as olio santo?
Yes. Olio santo ("holy oil") is the Italian name for chili-infused olive oil from southern Italy, especially Calabria. Calabrian chili oil, Italian chili oil, and olio di peperoncino all describe the same condiment.
Can I make Calabrian chili oil with red pepper flakes?
Yes. Use 3 tablespoons crushed red pepper flakes in place of the dried Calabrian chilies. The oil comes out a bit hotter and less fruity, but still excellent.
Can I use jarred Calabrian chilies?
Yes, though they typically don't last as long due to the moisture. Cook them a few minutes longer to cook off water content, then refrigerate the oil and use it within 1 week.
How long does Calabrian chili oil last?
Made with commercially dried chilies, it keeps up to 1 month in a cool, dark place or up to 3 months in the refrigerator.
Why did my chili oil turn cloudy in the refrigerator?
Olive oil solidifies when cold. Let it sit at room temperature for 15-20 minutes and it clears and pours again.
Should I strain the chilies out?
It's your call. Leave them in for more heat and texture, or strain after a few days for a clear oil that looks great as a gift.
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