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Olio de Peperoncini

I have recently discovered this and I dont think my table will ever be without it. I have always put red pepper flakes out with my Italian meals, but this adds a different flavor profile. This fabulous condiment originates in Calabria. Top your pizza, pasta, chicken, omelets, shrimp and fish. Dip some good bread in it. Put some on Burrata and tomatoes. Perfect for grilled chicken wings. My Mini Round Cocotte by Le Creuset was the perfect size for this!

You will need:

1 cups good olive oil

1/4 cup red pepper flakes

Heat oil and pepper flakes on a low simmer for 5 minutes stirring regularly. Remove from heat and allow to cool. Place in jars with tight lids. Store in a cool area and use within 6-8 weeks. I know it wont last that long here. And of course, you can modify the ingredients to make more or less. Stir well before each use.

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