The Kitchen · The Little Extras
Garlic Chili Oil
From The Kitchen · The Little Extras
A little Mediterranean heat.
Ingredients
- 2 cups extra virgin olive oil
- 5 garlic cloves
- 2 teaspoons Calabrian or crushed red pepper flakes
- 1 teaspoon dried oregano
How to make it
Warm the oil gently until just fragrant — never let it simmer — then tuck in the aromatics and pour into a clean, dry bottle. Steep somewhere cool and dark for a week or two, then strain. Keep infused oils in the fridge and use within a week — fresh garlic and herbs in oil can harbor bacteria at room temperature. For longer keeping, use dried herbs.
Best with: Pizza, pasta, eggs, roasted broccoli, grilled shrimp