Serving: 250ml Jar Chilli Oil
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Ingredients
For the Chilli Oil:
- 1 cup extra virgin olive oil (or light olive oil for a more neutral base)
- 2 tbsp dried chilli flakes (use Calabrian or standard red pepper flakes)
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano
- 1 tsp crushed fennel seeds
- 1–2 sun-dried tomatoes in oil, finely chopped
- ½ tsp salt
Instructions
Step 1
In a heatproof bowl or jar, add chilli flakes, oregano, fennel seeds, sun-dried tomatoes and salt.
Step 2
In a small saucepan, heat the olive oil with garlic (and rosemary/thyme if using) over low heat.
Step 3
Let it gently bubble until the garlic turns light golden (approx. 5–7 minutes). Don’t let it brown too much or it’ll go bitter.
Step 4
Remove from heat, discard garlic and herbs (if used), and pour the hot oil over the chilli mixture. It should sizzle on contact — that’s perfect.
Step 5
Let cool completely, then transfer to a sterilised jar or bottle. Infuse for at least 24 hours before using for best flavour.
Step 6
Step 7
Step 8
Step 9
Notes
Giorgio’s recipes
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