Italian Olive Oil Chili Crisp

Name: Calabrian Chili Crisp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Roughly
Ingredients: 3 shallots, chopped fine; 6 garlic cloves, cut into thin slices; 1 cup olive oil; 3 tablespoons red pepper flakes; 1 tablespoon dried oregano; 2 tablespoons granulated sugar; 2 tablespoons soy sauce; 1/4 teaspoon kosher salt

20 MINPrep Time

20 MINCook Time

Roughly 1 1/2 cupsServings

by Giadzy

Photo Credit: Elizabeth Newman

This is our Italian-inspired take on chili crisp; rich with olive oil, loaded with crispy garlic and shallots, and infused with oregano for a perfectly balanced flavor with a kick of heat.

Unlike traditional chili crisp, this version is brighter and more herbaceous, with the fruity flavor of good olive oil at the center. It makes nearly every food more exciting: spooned over eggs, drizzled onto pizza, tossed with pasta, or layered onto avocado toast.

The best part is it comes together quickly with pantry staples and keeps beautifully in the fridge, ready to rescue any last-minute meal that needs a little sweet and savory heat and texture.

Calabrian Chili Crisp

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Cook Time

20 minutes

Ingredients

3 shallots, chopped fine
6 garlic cloves, cut into thin slices
1 cup olive oil

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3 tablespoons red pepper flakes
1 tablespoon dried oregano
2 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 teaspoon kosher salt

Instructions

In a medium bowl, add the pepper flakes, oregano, sugar, soy sauce, and salt. Mix to combine. Fit a heatproof mesh sieve or strainer over the bowl.
Add the shallots, garlic and oil to a small saucepan. Set over medium to medium-high heat and bring to a simmer. Maintain the simmer for about 12 to 18 minutes, stirring and rotating the pan occasionally. If you notice any small bits getting dark brown quickly, turn the heat down. The shallots and garlic should look lightly toasted and crispy when done. Turn off the heat.
Very carefully pour the shallots, garlic and oil into the bowl through the mesh sieve. Set aside the sieve with the shallot and garlic to cool in the sieve for 10 minutes, or until completely cooled to room temperature - this will allow them to get more crispy before incorporating into the oil.
Meanwhile, add the red pepper flakes, oregano, sugar, soy sauce and kosher salt to the oil and stir to combine.
Once cooled, mix the shallot and garlic back into the oil. Allow to fully come to room temperature before storing in the fridge for up to one month.
When you’re ready to use this out of the fridge, give it a stir or a shake to re-mix the ingredients. Drizzle on eggs, pizza, pasta, avocado or ricotta toast, or any savory application that could use a bit of a spicy kick.