Chili Infused Olive Oil: Heat Levels, Pairings, and Everyday Uses

Chili infused olive oil is olive oil carrying the warmth of chile peppers, and the easiest way to use it is as a finishing drizzle on eggs, pasta, roasted vegetables, pizza and grilled meat. A teaspoon adds heat and aroma at once, and because the heat is dissolved in oil it spreads evenly instead of landing in one fiery bite. The harder part is choosing, since a smoky chipotle, a warm harissa and a sharp green chili all behave differently. This guide sorts them out by heat, flavor and the food they suit, using the chile oils we make.

How Hot Is Each Chili Olive Oil?

Heat is subjective and varies from crop to crop, so we only put a number on it where we have one. Here is how we describe each of our chile oils.

The chipotle is the one with a clear number, so it is a useful reference point. Harissa reads as warmth with a lot of aroma, and the two fused oils, peperoncino and green chili, are more direct about their kick. Whatever you buy, taste a drop on bread before you pour. Capsaicin dissolves in fat and builds over several seconds, so wait before deciding.

How to Use Chili Infused Olive Oil

Treat it like salt: add it late, taste, and add more. Long cooking dulls both the chile and the oil's fresh notes, while a drizzle on hot food releases the aroma right at the table.

Eggs, pasta and noodles

Start with ½ teaspoon per egg, spooned over the whites as they set or onto scrambled eggs after plating. For pasta, toss 1 to 2 teaspoons per serving with the hot noodles and a splash of pasta water, then add a thin drizzle at the table. Rice noodles, ramen and sesame noodles take it well too.

Roasted and grilled vegetables

Roast cauliflower, sweet potatoes, carrots or broccoli in plain extra virgin olive oil, then finish with about 1 tablespoon of chili oil per pound as they come out of the oven. Sweet vegetables and heat are a classic match. On the grill, brush zucchini, peppers or corn lightly with it and add a little more once they are off the heat. Our jalapeño olive oil guide covers the milder, greener end of the range.

Dips, dressings and salsa

Chili oil replaces part of the plain oil in a dressing, so you keep the body and add heat. Whisk 2 tablespoons of chili oil with 2 tablespoons of plain extra virgin olive oil, 3 tablespoons of lime juice, a teaspoon of honey and a pinch of salt for a slaw or a fish taco. Stir a teaspoon into guacamole or onto avocado toast, or a tablespoon into a cup of Greek yogurt for a cool dip. Cold food hides heat, so go lighter than you would on a hot plate.

Marinades and glazes

For a quick marinade, whisk 3 tablespoons of chili oil with 1 tablespoon of lemon juice or vinegar, a pinch of salt and a crushed garlic clove. Give chicken thighs 30 minutes to a few hours, and shrimp only 15 to 20. For a sweet-hot glaze, warm 2 parts chili oil with 1 part honey until loose, then brush it on carrots, salmon or roasted squash in the last 5 minutes so the honey does not scorch.

Our harissa oil also stars in a recipe: tangy harissa roasted nuts tosses cashews, peanuts, almonds and pecans with harissa oil, a citrus mint balsamic, brown sugar, cumin and coriander and bakes them at 400°F for 15 to 20 minutes.

If you want one bottle that handles all of these, start with our harissa olive oil. It works as a marinade for lamb, chicken, fish and shellfish, and as a finish for legumes, stews, grains, scrambled eggs, hummus and roasted bell pepper salad.

What to Pair with Chili Heat

Sweetness, acid and fat all calm a burn, and each opens up a different set of dishes.

• Sweet: honey, mango, pineapple and coconut turn heat into a balance. Our green chili oil is lovely with honey ginger or coconut white balsamic.
• Acid: lemon, lime and white balsamic brighten smoky or earthy oils and keep heavy dishes lively.
• Creamy: yogurt, ricotta, avocado and burrata soften the heat and make it easier to be generous.
• Smoky meats and beans: chipotle suits grilled or smoked chicken, black beans and grilled corn.

To bring the heat down in a dish that went too far, stretch it with more of the base food, add a spoonful of yogurt, or blend the oil half and half with plain extra virgin olive oil next time.

Pizza, Popcorn and Mac and Cheese

Chili oil is not only for dinner plates. Drizzle 1 teaspoon over a 12-inch pizza the moment it leaves the oven, which is especially good on mushroom or sausage pies. For popcorn, toss 8 cups of freshly popped corn with 1 tablespoon of chipotle or harissa oil and a generous pinch of salt, adding the oil in two rounds so it coats evenly instead of pooling at the bottom. Stir 1 teaspoon into mac and cheese just before serving, or into a bowl of tomato soup, and the heat spreads through every spoonful.

Frequently Asked Questions

Is chili infused olive oil the same as chili crisp?

No. Chili crisp is a thicker condiment, usually with fried garlic or shallots, soy and sugar in a neutral oil. Chili infused olive oil is pourable and tastes of olives and the chile itself.

Can I cook with it?

Gently, yes. A sauté or a marinade is fine. For the most aroma, cook with plain olive oil and finish with the chili oil.

How should I store a bottle?

Keep it in a cool, dark cupboard away from the stove, with the cap on tight. A bottle you finish within a few months will taste its best. If you make your own with fresh chiles or garlic, keep that batch in the refrigerator and use it within about four days.

Pick a Smoke Level and Start Small

If you tend to reach for hot sauce on eggs and tacos, begin with the middle of the range and work out from there. Our chipotle olive oil is a good second bottle: natural chipotle pepper oil extracts in extra virgin olive oil, with that smoky hickory note. It is made for grilled or smoked chicken and meat and Southwestern cooking, and just as good on beans and tacos. Browse the rest of the heat on the flavored olive oils collection when you are ready for more.