Italian Chilli oil

Home | Recipes with Chillies | Making home-made Chilli oils | Italian Chilli oil

Italian Chilli Oil

Olio di peperoncino, a vibrant red-hued chilli oil beloved in Italian cuisine, brings fiery warmth and depth to any dish it touches. This simple but transformative condiment combines high-quality olive oil with crushed red chilli flakes (peperoncino), creating an infusion that carries both heat and the fruity essence of the chillies. Whilst traditionally used to add a kick to pasta dishes and pizza, this versatile oil can elevate everything from grilled vegetables to crusty bread. Making it at home allows you to control the level of heat and ensure the freshest flavour – and the process fills your kitchen with an irresistibly warm, spicy aroma.

 

Olio di peperoncino
 
Author: 
Nutrition Information
  • Serves: 35 -36 tablespoons
  • Serving size: 100g
  • Calories: 826 kcal
  • Fat: 92
  • Saturated fat: 13
  • Carbohydrates: < 0.5g
  • Sugar: < 0.5g
  • Sodium: 0.46g
  • Fiber: < 0.5g
  • Protein: 0.7g
Recipe type: Chilli Oils
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Save Print
I will never forget being In Sorrento in Italy. Looking over a beautiful blue sea, birds singing, hot sun shining, a wonderful Italian pasta and sigh ! ….. A bottle of Olio di pepperoncino. It is one of those memories that will stay imprinted in the mind for ever. Okay, so I love my Chillies but the Italians do make some seriously good Chilli oil. When combined with their fabulous pizza and pasta, the flavours are quite phenomenal. This authentic recipe attempts to capture the magic of that particular day on the Amalfi coast.
Ingredients
  • Olive Oil - 2 Cups
  • Ground dried red Chillies - 25 grams (* see note)
  • Whole red Chillies - 4 to 5 whole
Instructions
  1. Gently heat the oil and add the whole Chillies. Cook for 5 minutes. Allow to cool slightly. Drain and reserve the whole Chillies.
  2. Using a funnel, place ground Chillies in a sterilized glass bottle (** see note). Pour in oil and add the Chillies. Seal.
  3. Keep in the fridge. Shake once a week to ensure that Chillies infuse into the oil. Will reach optimum flavour after 3 to 4 weeks.
Notes
* Whilst Italian Chillies should preferably be used any other dried red Chilli will do.

** Always ensure that food safety is observed. Sterilization of bottles is important.

For a step by step guide for this recipe follow this link

Keywords: Italian chilli oil

Link button