SUPER HOT CALABRIAN “CHILY HOLY OIL” (OLIO SANTO CALABRESE)
Calabrian chili holy oil is a typical and popular specialty of Italy
Chili pepper, as well as in other traditional cuisines, such as Indian, for example, has always been part of the culinary tradition of our South.
The spicy oil derived from it, also called “holy” precisely because it is capable-almost miraculously-of giving flavor to any dish, is one of the most beloved and well-known recipes.
Its preparation is simple and looks like a perfect way to preserve the chilies themselves, which can thus be used even in winter, as well as to always have a simple universal flavor enhancer on hand.
Holy oil can be prepared with many different types of chili peppers, depending on personal taste and availability at the time. What exactly does it consist of?
It is a spicy oil in which typical Calabrian chili peppers have been macerated and, depending on the variety, it can be more or less spicy or more or less sweet.
In fact, there are countless varieties of chili peppers with very different levels of spiciness.
This property is always related to capsaicin content and measured on the Scoville scale to determine sweetness or spiciness.
This scale depends, of course, on the concentration of the active ingredient, which is deeply related to where the chili pepper is grown, i.e., climate and soil.
Why You’ll Love This Recipe
- Flavorful and Versatile: Adds heat and depth to countless dishes.
- Preservation Perfection: A great way to store fresh chilies for long-term use.
- Simple and Authentic: Rooted in Italian culinary traditions.
Preparation Time
- Preparation Time: 15 minutes
- Resting Time: 12 hours (overnight salting) + 12 hours (post-vinegar salting) + 1 month (maceration)
- Total Time: Approximately 1 month and 1 day
- Yield: About 1 cup of holy oil
Ingredients
- 7 oz fresh Calabrian chilies
- Extra-virgin olive oil (enough to cover the chilies)
- Fine salt, as needed
- Vinegar (enough to submerge the chilies)
Equipment
- Gloves
- Colander
- Glass jar with an airtight stopper
- Canning press
Step-by-Step Method
1. Prepare the Chilies
- Wear gloves and protective eyewear to handle the chilies safely.
- Wash the chilies in cold water, then remove the stems. Pat them dry with kitchen paper.
- Slice the chilies thinly, keeping the seeds intact for added heat.
2. Salt and Rest
- Place the sliced chilies in a plastic colander over a bowl. Cover them generously with salt.
- Cover with a cotton cloth and let the chilies sit overnight.
- The next day, discard the water collected in the bowl and pat the chilies dry with kitchen paper.
3. Acid Bath
- Place the chilies in a clean basin and add enough vinegar to submerge them.
- Let the chilies soak for 3–4 minutes to sterilize and increase their acidity.
- Remove the chilies from the vinegar, pat them dry, and return them to the colander. Cover with salt and let them sit for another 12 hours.
4. Pack the Chilies
- After 12 hours, pat the chilies dry again and transfer them to a sterilized glass jar.
- Pour extra-virgin olive oil over the chilies, ensuring they are fully submerged.
5. Macerate
- Place a canning press inside the jar to keep the chilies submerged.
- Store the jar in a cool, dark place (e.g., inside a paper bag in the pantry) for 1 month to allow the flavors to meld.
How to Use and Store Holy Oil
- Storage Tips: Transfer the oil to dark glass bottles or cover with aluminum foil to protect it from light. Ensure the bottle is airtight to prevent oxidation.
- Shelf Life: If properly stored, the holy oil can last up to 2 years.
- Serving Suggestions: Drizzle over pizza, pasta, grilled meats, or roasted vegetables for a flavorful kick.
Nutritional Information (Per Tablespoon)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Sodium | 40 mg |
| Carbohydrates | 0 g |
Buon Appetito! Elevate your dishes with the bold, spicy flavors of Calabrian Chili Holy Oil. Whether used as a finishing touch or a key ingredient, this oil brings the heart of southern Italy to your table.
Super Hot Calabrian “Chily Holy Oil” Recipe
Equipment
- Colander
- Glass jar with airtight stopper
- Canning press
Ingredients
- 7 oz of fresh Calabrian chilies
- Extra-virgin olive oil to taste.
- Fine salt if needed
- vinegar to taste
Instructions
- Before you begin, remember to use gloves when preparing the chilies and, if necessary, protective eyewear as well.
- At this point, wash the chiles in cold water, then remove the stems, dry them with kitchen paper and slice them very thinly with a knife.
- Tradition dictates that the seeds should not be removed.
- Place them in a plastic strainer and put the strainer in a bowl, add plenty of salt to the chiles until they are covered.
- Cover with a cotton cloth and let them sit overnight.
- The next day, you will see that the chiles will have lost a lot of water, which will have been collected from the basin below.
- Dry them with kitchen paper, put them in a clean basin, add vinegar and soak the chiles to give them an acid bath, which will increase their acidity: this will sterilize them, preventing the growth of unwanted bacteria.
- Remove them after 3-4 minutes from the vinegar bath and dry them with kitchen paper.
- Put them back in the colander and cover them with salt. Let them stand again for 12 hours.
- After 12 hours, dry them with kitchen paper and place them in previously sterilized glass jars.
- Add enough extra virgin olive oil to cover them completely.
- Add a press and let them sit for 1 month, protected from light, in a cool, dry place.
- A little trick is to store the jar in a paper bread bag inside the pantry.
- After 30 days, you can enjoy your spicy holy oil on any dish you like!
