Calabrian Chili Oil

15 minutes


  • 1 jar 10.2 ounce of Tutto Calabria Hot Long Chili Peppers
  • 6 ounces extra virgin olive oil
  • 6 cloves garlic, crushed and rough chopped
  • ¼ cup chopped parsley
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 10-ounce Mason Jars


Empty peppers and oil that they’re packed in into a medium sized mixing bowl.

Remove peppers from the bowl onto a cutting board. Remove stems from peppers, discard and chop peppers to a fine chop. Place peppers back into the oil that they’re packed in.

Combine all other ingredients together.

Pack into two Mason Jars. Refrigerate and use within one month.

Use on pizza, drizzle onto cooked meats or use as a part of a marinade if you’re looking to add a kick.