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 one month.

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

01 -

One jar transforms bland moments into something thrilling without any real cooking skill required.
It costs less than fancy store-bought versions and tastes like you put in way more effort than you actually did.
Vegan, gluten-free, and so adaptable that even picky eaters end up asking for the recipe.

02 -

Low heat is non-negotiable because burnt garlic tastes acrid and bitter, and there's no way to fix it once it happens—I learned this the hard way on my second batch.
Sterilized jars matter more than you'd think; a quick wash won't cut it, so either use hot soapy water and let them air-dry completely or run them through the dishwasher beforehand.

03 -

Invest in truly fresh dried chilies because old ones lose their aromatic oils and flavor; buy from a specialty spice shop where they have high turnover if you can.
Keep the temperature low enough that you can comfortably hold your hand an inch above the oil without it being unbearably hot—that's your signal you're in the right range.