Calabrian Chili Oil
A fiery, fruity Italian condiment made by gently infusing olive oil with crushed Calabrian chilis, garlic, and herbs — drizzle it over pizza, pasta, or crusty bread.
Ingredients
- 1 cup extra-virgin olive oil
- 2 tbsp Calabrian chilis in oil, crushed (or red pepper flakes)
- 4 cloves garlic cloves, thinly sliced
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
Instructions
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1
Combine 1 cup extra-virgin olive oil, 4 cloves thinly sliced garlic cloves, 2 tbsp Calabrian chilis in oil, crushed (or red pepper flakes), and 1/2 tsp dried oregano in a small saucepan.
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2
Heat over low heat, stirring occasionally. Watch carefully — you want gentle bubbling around the garlic, not sizzling. Cook until the garlic is softened and lightly golden and the oil is fragrant, about 8-10 minutes.
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3
Remove from heat and stir in 1/2 tsp kosher salt. Let the oil cool completely in the pan — it will continue to infuse as it cools.
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4
Transfer to a clean jar. Store at room temperature for up to 1 week, or refrigerate for up to 1 month. The oil may solidify when cold — simply warm briefly before using.