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Post Time: 2025-07-19

Please note: Make sure you review the notes for important information and storage instructions. Shelf Life: The infused olive oil should last for 2+ months. If there are any signs of mold, fermentation (bubbling, cloudiness, or sliminess), foul odor, or discoloration, discard it immediately without tasting or using it. As with all canning and infused oil recipes, there is a chance that botulism could occur. Because of this, take as many precautions recommended by the CDC ( as possible when you are infusing oils at home. —————————————————— RECIPE: After going to culinary school in Southern Italy, I ate a lot of peperoncino peppers. I studied in the region of Calabria, which is famous for, as you guessed it, Calabrian chili peppers (aka peperoncino, as the Italians call them). Peperoncino are small, spicy peppers used often in this region of Italy including in dishes like Nduja (spicy pork sausage) and bomba (a popular condiment). In school, they always had a huge batch of this Calabrian chili oil that we would add on top of (almost) every dish including pizza, pasta, soups, and more! Not only is the spicy Calabrian chili pepper great for these dishes, but it also makes delicious infused olive oil. Although we used fresh peperoncino peppers in school, I was inspired to make my own version of this infused olive oil using jarred Calabrian chili peppers, since the fresh peppers aren't available where I live. Today, I'm going to teach you how to make the best Italian infused extra virgin olive oil using Calabrian chili peppers. This easy recipe is made with hot oil infusion, and it's seriously the best for topping pasta, pizza, or soup. If you want to learn how to make Calabrian chili oil, this is the recipe for you!

2 Ingredient Calabrian Chili Oil - Homebody Eats For Country: United States. City: Aberdeen, Bethlehem, Bridgeport, Elk Grove, Indianapolis

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