Spicy Calabrian Chili Oil

# What You'll Need:

01 - 1 cup extra-virgin olive oil

02 - 1/2 cup Calabrian dried chilies, crushed

03 - 4 garlic cloves, thinly sliced

04 - 1 teaspoon dried oregano

05 - 1/2 teaspoon dried thyme

06 - 1/2 teaspoon sea salt

07 - 1/4 teaspoon freshly ground black pepper

01 - In a small saucepan, combine olive oil, crushed Calabrian chilies, and garlic slices.

02 - Heat over low heat, stirring occasionally, until the garlic is lightly golden and fragrant but not burnt, approximately 10 to 12 minutes.

03 - Remove from heat and stir in oregano, thyme, salt, and black pepper.

04 - Let the oil cool completely, allowing the flavors to infuse for approximately 10 minutes.

05 - Pour the oil and all solids into a clean, sterilized glass jar or bottle. Seal and store in the refrigerator for up to 1 month.

06 - For a clearer oil, strain out solids before bottling; for a bolder flavor, leave them in.

01 -

One small jar transforms everything from scrambled eggs to pizza night with almost no effort.
It tastes like you've been cooking for hours when you've barely spent 25 minutes, including cooling time.
Once you taste homemade, store-bought versions feel one-dimensional and forgettable.

02 -

Low heat is non-negotiable here—I learned this by burning garlic once and tasting that bitter regret for weeks, so trust the slow approach even when you're impatient.
The oil will keep infusing even as it cools, so flavors actually deepen in those final 10 minutes when you're not actively cooking, which feels like kitchen magic but is really just chemistry.

03 -

If you want to gift this, strain it completely for a jewel-like appearance in the jar, then tie a ribbon around the neck and watch people's faces light up.
Add a strip of lemon zest or fresh rosemary sprig during the cooling period for a completely different personality—variations are where the fun begins.