Calabrian Chili Oil (Italian Olio Santo)
This Calabrian chili oil recipe is southern Italy's favorite spicy condiment, made with dried Calabrian chilies and good extra virgin olive oil. Also called olio santo or olio di peperoncino, it's perfect for drizzling over pizza, pasta, eggs, and crusty bread.
Servings: 16 tablespoons
Calories: 122kcal
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
Calories: 122kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 235IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.1mg