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Olio di Peperoncino (Chilli Oil)

Olio di Peperoncino (Chilli Oil) is a traditional Italian recipe for a method of creating a high-quality chilli infused oil (also presented is the Asian equivalent). The full recipe is presented here and I hope you enjoy this classic Italian version of: Chilli Oil (Olio di Peperoncino).

prep time

5 minutes

cook time

10 minutes

Total Time:

15 minutes

Additional Time:

(+3 weeks maturing)

Serves:

Makes 1 bottle

Rating:

Tags : Chilli RecipesSauce RecipesVegetarian RecipesItaly Recipes

This is a really great and simple to make condiment. Typically, olive oil is used as the carrier oil, but if you are making this for Asian cookery, I would suggest using groundnut (peanut) oil instead. You can make this milder, spicier or fruitier based on the chilli flakes you use. As I grow my own chillies, I usually use a blend of Scotch bonnet, piri-piri and habanero.

Ingredients:

500ml extra-virgin olive oil
5 tbsp mixed dried chilli flakes
3-4 long dried chillies

Method:

Heat the olive oil and chilli flakes together in a large pan over a low heat for 5 minutes, making sure the oil doesn’t start to smoke.

Take off the heat then set aside to cool for 5 minutes, then pour into a sterilised glass bottle. Insert the long, dried, chillies into the neck of the bottle, then seal.

Its best to set the oil aside to infuse for 2-3 weeks in the bottle before use. The oil will keep for 6 months.