Calabrian Chili Pizza Oil: The Spicy Drizzle That Fixes Boring Pizza

Alright, picture this: You’ve got a slice of cheesy, bubbling pizza in front of you. It’s good. But you know what would make it better? A spicy, garlicky oil that adds just the right amount of heat and flavor without overpowering everything.

Enter: Calabrian Chili Oil—aka Italy’s answer to “Why is this pizza not setting my soul on fire (in a good way)?”

This stuff is ridiculously easy to make, lasts forever, and goes on literally everything. Pizza, pasta, sandwiches, scrambled eggs… you name it. It’s the ultimate flavor flex, and once you try it, you’ll never go back to plain olive oil again.

🤌 What Makes It So Addictive?

Besides the fact that it basically tastes like pizza’s spicy soulmate?

• Calabrian chilis = flavor + fire. Not just heat, but a sweet, smoky richness.
• Garlic-infused oil? Yes please. Garlic + heat = flavor bomb.
• Ridiculously versatile. Drizzle it, dip with it, or use it as a base for sauces.
• It lasts for weeks. Store it in a jar and flex on your friends every time they come over.

FYI: Calabrian chili oil is like hot honey’s edgy older cousin who rides a Vespa and listens to Italian punk rock.

🛒 Ingredients: Nothing Fancy, All Flavor

Here’s what you need to make a legit Calabrian-style pizza oil:

• 1 cup good-quality olive oil (don’t cheap out)
• 2 tablespoons Calabrian chili paste (or chopped Calabrian chilis in oil)
• 4 garlic cloves, smashed
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for the extra-spicy crowd)
• Salt, a pinch

Optional but awesome: a splash of white wine vinegar for brightness

Can’t find Calabrian chilis? No stress. Sub in crushed red pepper or another chili paste. It won’t be exactly the same, but it’ll still be spicy and amazing.

🔥 How to Make It (Spoiler: It’s So Easy, It’s Almost a Joke)

Step 1: Infuse the oil

In a small saucepan, pour in the olive oil and toss in the smashed garlic. Heat over low—and I mean low—heat. You’re not frying here, just gently infusing.

Step 2: Wait for the sizzle

When the garlic starts to lightly sizzle and get golden (about 4–5 minutes), remove from heat. Don’t let it burn or go dark brown—that’s bitter city.

Step 3: Add the flavor

Stir in the Calabrian chili paste, oregano, red pepper flakes, and a pinch of salt. Let it sit for 10–15 minutes to cool and meld.

Step 4: Strain or don’t

You can strain out the solids if you want a clean oil—or leave it all in there for max flavor. Your call.

Step 5: Bottle it

Pour it into a clean jar or squeeze bottle. Store in the fridge and bring it to room temp before using.

😬 Common Mistakes (Don’t Do These, Please)

• Overheating the oil – Garlic burns fast. Burnt garlic = gross.
• Using bad oil – If your olive oil smells weird or rancid… don’t even bother.
• Not letting it rest – The flavors need time to become besties. Be patient.
• Storing it improperly – Always keep it sealed, and refrigerate if you added fresh garlic.

Pro Tip: Want it shelf-stable? Use dried garlic or garlic powder instead of fresh to avoid botulism (yes, that’s a thing).

🌀 Variations You’ll Wanna Try

• Lemon zest – For a zippy, citrusy twist.
• Fresh rosemary or thyme – Earthy herbs = extra depth.
• Add anchovy paste – I know, I know. But if you’re brave, it adds umami magic.
• Mix with honey – Sweet heat? Hello, pizza revolution.

❓ FAQ: The Oil Oracle Speaks

Can I use it on more than just pizza?

Umm… yes. Try it on:

• Eggs
• Pasta
• Grilled veggies
• Sandwiches
• Even popcorn, if you’re wild like that

How long does it last?

About 2 weeks in the fridge if you use fresh garlic. Longer if you strain it or use dried.

What brand of Calabrian chilis should I buy?

Brands like Tutto Calabria or Delizie di Calabria are 🔥. Or just look for “Calabrian chili paste” at Italian markets or online.

Is it super spicy?

It can be! But it’s a slow, smoky heat, not a burn-your-face-off situation. Start with less and add more if you’re feeling brave.

Can I make it less spicy?

Of course. Just cut the chili paste in half, and skip the red pepper flakes. You’ll still get flavor without the fire alarm vibes.

Do I need to refrigerate it?

If you’re using fresh garlic: yes. If it’s just oil + dried stuff? You’re probably safe keeping it at room temp (but use your nose, always).

🧨 Final Thoughts: Why Aren’t You Already Making This?

Let’s recap: You take some olive oil, a few pantry staples, and five minutes of your time… and end up with a spicy, garlicky elixir that makes literally everything taste better.

Pizza night? Better. Pasta? Better. Scrambled eggs? Better. Leftover cold pizza? Wayyyy better.

This oil is the ultimate kitchen flex. It says “I have my life together and also enjoy pain (in my mouth).” So go ahead—make a batch, put it on everything, and thank spicy Italian cuisine for leveling up your life.

Ciao bella 🔥🍕