Corto Calabrian Chili Agrumato-Method Olive Oil

Are you ready to ignite your pizza with flavor, heat and freshness? The Corto Agrumato-Method Calabrian Chili Olive Oil is here to up your savory game and turn everyday cooking into something memorable.

CLICK HERE TO GET YOUR AGRUMATO-METHOD GIFT SET!

What is “Calabrian Chili” (and what’s the agrumato method?)

The Calabrian chili — a sun-soaked, vibrantly rich pepper variety from the Calabria region in southern Italy — brings bold heat, fruity depth and an unmistakable Italian soul to the table.

In the agrumato method, fresh olives harvested at peak ripeness are crushed together with heirloom Calabrian chilies in the mill. It’s not a simple “infused oil” where flavor is added after the fact. Instead, the very olives and chilies undergo co-extraction, locking in vibrant aroma, balanced heat and complex flavor.

What makes Corto’s version special?

Corto’s Calabrian Chili Olive Oil stands out for several reasons:

It’s made with California-grown olives and fresh Calabrian chili varietals, pressed together while fresh.
It’s certified kosher, non-GMO and gluten-free — a clean‐label product with serious culinary credentials.
It has been recognized with awards (for example, a Silver award in an olive oil competition).
The flavor profile is described as: aromas of garden-fresh peppers, floral and herbaceous, green olive fruitiness, crisp clean mouthfeel, and a nicely balanced kick of heat.

In short: this is olive oil with attitude — sophisticated, modern, with a nod to old-world craftsmanship.

How to use it (inspired by both everyday use and elevated cooking)

This chili olive oil can be a game-changer for your kitchen. Here are some suggestions:

Finish a dish: Drizzle over roasted potatoes, grilled vegetables, or a skillet of eggs just before serving to bring immediate heat and olive fruitiness.
In sauces & dressings: Use a splash in salads, vinaigrettes or marinades for fish or chicken — the chili oil replaces plain olive oil and adds depth.
Pizza & pasta: On a homemade pizza after baking, drop a few generously sized glugs of the chili oil in a swirl. On pasta, use it instead of plain EVOO to coat noodles and add punch.
Seafood & crudo: As one chef put it, “I use Corto’s Agrumato-Method Calabrian Chili Oil over raw fish dishes.”
A bold twist: Use it in place of butter or oil when sautéing mushrooms, or as a drizzle on hummus or avocado toast.

Why choose this oil?

Flavor elevation: It’s not just “hot” — it delivers heat that is layered, balanced and rich in character.
Quality you can trust: Given its cold extraction and collaboration between olive and chili, you’re getting more than a simple flavored oil.
Versatility: From casual weeknight meals to dinner-party show-pieces, this oil fits in.
Health & pantry benefit: Since it uses extra virgin olive oil as its base, you also get that rich olive profile and associated benefits of high-quality oils.

RECIPE

Neo-Neopolitan Savory and Spicy Pizza w/ Calabrian Chili Agrumato-Method EVOO

Ingredients

One 280g Neapolitan Dough Ball
Pizza Sauce:

8 oz of Stanislaus 7/11 Ground Tomatoes
1 Tbsp Corto Calabrian Chili Oil
Pinch of Sea Salt
Pinch of Black Pepper
Pinch of Italian Seasoning

4 oz whole milk mozzarella cheese
4 oz fresh mozzarella cheese
Sliced red onion
2 oz sliced soppresata
2 oz sliced pepperoni
1 Tbsp Corto Calabrian Chili Oil
Pecorino Romano cheese

Preheat oven / stone

If you have a pizza stone or steel, place it in your oven and preheat to 500 °F (or as high as your oven goes) for at least 45 minutes.

Make the sauce

In a bowl, mix the 7/11 ground tomatoes, salt, Italian seasoning, cracked pepper, and Corto Calabrian Chili Oil

Stretch / shape dough

On a lightly floured surface, stretch the dough ball into ~12–13" rounds.

Assemble

Spread a thin layer of the pizza sauce (don’t overload).
Sprinkle fresh mozzarella lightly.
Scatter torn mozzarella pieces.
Layer slices of soppressata (or spicy salami) and pepperoni.
Add a few slices of red onion.
Add a light sprinkle of grated Pecorino Romano Cheese.

Bake

Launch your Pizza into the oven, if using an outdoor oven (such as an Ooni) preheat your stone to 750°F, turn the flame down and bake for about 2-3 minutes. If using a home oven, preheat with a stone or steel to 500°F, and bake for 7-10 minutes (or until browned to your liking).

Finish & Drizzle

Once out of oven, allow the pizza to rest 30 seconds to 1 minute (to let cheese settle).
Tear small pieces of fresh mozzarella cheese and place on the pizza.
Then drizzle generously with Corto Calabrian Chili Agrumato Olive Oil (this is where the flavor shines).
Scatter fresh basil leaves
Sprinkle pecorino romano cheese
Optional: Finish with a pinch of flaky sea salt or smoked salt.
Optional: If you like extra heat, add a few red pepper flakes