Chili Oil
Author: Kitchens
  • 480 ml (16 fluid ounces) 2 Cups extra-virgin olive oil
  • 6 cloves garlic
  • 90 g (3 ounce) small red chillies
  1. 1. Pour the oil into a clean bottle, add the garlic and the chilies.
  2. Let stand in a dark place for about 2 weeks.
  3. Drain the oil into a bowl and discard the garlic cloves.
  4. Pour the oil and chilies back into the bottle.
  5. This oil can be stored for up to 3 years. Use in sauces, pasta dishes or with rice.
Makes about 480 ml ( 16 fl oz) 2 cups of chilli oil.

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