RecipeGarlic Chili Infused Olive Oil

Nutrition Facts
Amount per Serving
  • Calories: 120
  • Protein: 0 g
  • Total Fat: 12 g
    • Unsaturated Fat: 10 g
    • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 0 g
  • Dietary Fiber: 0 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 0 mg

Attention garlic lovers! Here’s a simple yet elegant way to flavor up any dish. If you’re not a fan of spice, just omit the crushed red pepper flakes for a straight garlicky flavor. On the other hand, if you’re a hothead with a sky-high tolerance for heat… increase the RPF and buckle up for a fiery ride 😉

  • Prep time
  • Total Time
This recipe makes 24 servings
  • • 8 garlic cloves, peeled
  • • 1 tsp crushed red pepper flakes
  • • 1 cup extra virgin olive oil

In a small sauce pan, add the garlic, red pepper flakes and olive oil, and simmer over low heat for 15 minutes, stirring occasionally. Be sure to keep the flame low so you don’t spatter the hot olive oil. Let cool.

Spoon the garlic and red pepper into a small jar and pour in the olive oil using a funnel. Cover with a tight lid and keep in the fridge for up to a week. When you’re ready to use, remove from fridge and let sit for about 10 minutes to reach room temperature.

Give it a good shake before removing lid and pouring. 

Watch me make it in this video:

Nutrition provided per 1 tablespoon. 

Use it in this Lemon Vinaigrette.