Spicy Oil for Pizza

January 3, 2018

Spicy Chili Garlic Oil for Pizza or for anytime!

SPICY OIL FOR PIZZA (or for anytime). This oil though – WOWZA. Do you ever go to a Neapolitan pizza place and they have chili oil for drinking drizzling?? It’s the BEST. And even though you wont believe me – its not that hot, really.


This is the oil you want to sop up off your plate with the chewy-but-also-slightly-crispy crust. And the oil you want oozing over the prosciutto and fresh basil. And the oil that doesn’t burn your lips and mouth, just leaves you sliiightly flushed and craving another bite.


I tried it at home and it turns out not only is it super easy but also quick. Like, while you’re waiting for your tea water to boil, quick. MAKE THIS and I promise that not only your pizza will be better for it. Try it on a sandwich with a little balsamic, on roasted vegetables, jazz up your hummus plate, or maybe toss some toasted nuts in it??


LOVE IT. DO IT. Spicy chili oil will make you feel fancy. Condiment queen, at your service.

Spicy Chili Oil for Pizza or for anytime!!

Spicy Chili Garlic Oil
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins

The most DELICIOUS chili oil - not too spicy, just garlicky enough. Pour this on everything to step up your flavor game! BEST on pizza and roasted veggies!

  • 1/4 cup chili flakes
  • 1-2 garlic cloves smashed
  • 3/4 cup olive oil
  1. Smash and peel one or two garlic cloves (depending on how much you like garlic). Put them, the oil, and the chili flakes in a sauce pan over medium heat.

  2. Let oil come to a simmer or a slight boil, turn to medium low for another 5-8 minutes. 

  3. Remove and strain oil, reserve in a jar in the fridge.


This recipe is pretty impossible to mess up! The only thing I'd say is that you don't want the chili flakes or garlic to burn or get roasted tasting - because the oil should taste bright. You don't need to cook it for long. 

Tip to avoid burning: heat for 5 minutes, then turn the heat off and leave it on the burner. That way it wont continue to boil, it will just steep. 

      1. Good question! Not that I know of.. maybe you could let them dry out and see how they taste? My guess is they would take a while to dry out and then would have a double-cooked flavor that might not be great. I wonder if you could reuse them for a second batch of oil? Good luck!

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